Pineapple Chicken and Rice!

Pineapple Chicken and Rice

Ingredients (serves 4)

Chicken

• 1½ lb (700 g) boneless, skinless chicken thighs or breasts

• Salt & black pepper

• 1 tbsp oil

Sauce

• ¾ cup pineapple juice (from canned pineapple)

• ½ cup low-sodium soy sauce

• ¼ cup brown sugar (adjust to taste)

• 2 tbsp ketchup

• 1 tbsp rice vinegar or apple cider vinegar

• 2 cloves garlic, minced

• 1 tsp grated fresh ginger (or ½ tsp ground)

• 1 tbsp cornstarch + 2 tbsp water

Rice

• 2 cups cooked white or jasmine rice

Add-ins

• 1 cup pineapple chunks

• 1 red bell pepper, chopped

• ½ cup onion, sliced

• Optional: green onions, sesame seeds, chili flakes

Instructions

1. Season & sear the chicken
   Season chicken with salt and pepper.
   Heat oil in a large skillet over medium-high heat.
   Sear chicken 3–4 minutes per side until golden. Remove and set aside.

2. Sauté vegetables
   In the same pan, add onion and bell pepper.
   Cook 3–4 minutes until slightly softened.

3. Make the sauce
   Stir in pineapple juice, soy sauce, brown sugar, ketchup, vinegar, garlic, and ginger.
   Bring to a simmer.

4. Thicken
   Stir in cornstarch slurry. Simmer until glossy and thick, about 2 minutes.

5. Finish the chicken
   Return chicken to the pan.
   Add pineapple chunks.
   Simmer 8–10 minutes, until chicken is cooked through and coated in sauce.

6. Serve
   Spoon pineapple chicken over warm rice.
   Garnish with green onions, sesame seeds, or chili flakes.

Tips for Best Flavor

• Thighs stay juicier, but breasts work if you don’t overcook.

• Use pineapple juice from the can for maximum flavor (fresh is less sweet).

• Want sticky sauce? Let it reduce an extra minute before serving.