Description
This Sweet and Savory Pineapple Chicken and Rice recipe combines tender, pan-cooked chicken breasts with a deliciously tangy pineapple sauce infused with soy sauce, honey, ginger, and cinnamon. Served over seasoned white rice and garnished with sesame seeds and cilantro, it’s a colorful and flavorful dish perfect for a quick weeknight meal.
Ingredients
Scale
Chicken and Marinade
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 cup pineapple chunks
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Garnishes
- 1/2 cup bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
Base
- 2 cups cooked white rice
Instructions
- Heat Olive Oil: Heat the olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Cook Chicken: Add the chicken breasts to the skillet and cook for about 6-7 minutes per side until fully cooked and no longer pink in the center.
- Set Chicken Aside: Remove the cooked chicken breasts from the skillet and set them aside to rest, preserving their juices.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, infusing the oil with flavor.
- Cook Pineapple: Add pineapple chunks to the skillet and cook for 2-3 minutes, stirring occasionally to caramelize slightly.
- Add Sauce Ingredients: Stir in soy sauce, honey, ground ginger, and ground cinnamon, mixing well to create a flavorful sauce.
- Simmer Sauce: Allow the sauce mixture to simmer for 2-3 minutes so the flavors meld together nicely.
- Dice Chicken: While the sauce simmers, dice the rested chicken breasts into bite-sized pieces for easier mixing.
- Combine Chicken and Sauce: Return the diced chicken to the skillet and stir to coat with the pineapple sauce.
- Add Vegetables: Add diced bell pepper, red onion, and chopped green onions to the skillet, mixing everything evenly for balanced flavor and texture.
- Cook Mixture: Let the chicken and vegetable mixture cook for an additional 3-4 minutes to soften the vegetables slightly.
- Season Rice: In a separate bowl, combine cooked white rice with lime juice, salt, and black pepper. Stir well to season the rice evenly.
- Prepare Plates: Serve the seasoned rice onto plates or bowls as a base for the entrée.
- Add Chicken Mixture: Spoon the pineapple chicken mixture over the rice, creating an inviting main course.
- Garnish: Sprinkle sesame seeds and chopped cilantro on top for added flavor and visual appeal.
- Serve: Serve immediately and enjoy this sweet and savory dish while warm.
Notes
- Use fresh pineapple chunks for the best flavor, but canned pineapple chunks can also be used.
- Adjust the honey quantity for more or less sweetness depending on your preference.
- Cook the chicken breasts thoroughly to reach an internal temperature of 165°F (74°C) for food safety.
- Feel free to substitute brown rice or jasmine rice for a different rice option.
- This dish can be prepared ahead by cooking chicken and rice in advance; reheat and then combine with sauce and vegetables.
