Name: Pineapple Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 1 pound chicken breast or thigh, thinly sliced; 1 cup flour for coating; Salt and pepper to taste; 1 tablespoon olive oil; 1 cup fresh pineapple chunks or canned; 1/2 cup pineapple juice; 1/4 cup soy sauce; 2 tablespoons brown sugar or honey; 1 tablespoon grated ginger; 2 cloves garlic, minced; 1 tablespoon cornstarch dissolved in 2 tablespoons water; 2 cups white or brown rice, cooked; Optional garnish: sesame seeds, sliced green onions, fresh cilantro leaves

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Pineapple Chicken and Rice is a delightful fusion of sweet and savory flavors, combining tender chicken pieces with juicy pineapple chunks, all served over a bed of fluffy rice. This dish brings a tropical flair to the dinner table, making it a favorite for both weeknight meals and special occasions.

Why You’ll Love This Recipe

I love how this recipe balances the sweetness of pineapple with the savory depth of soy sauce and the warmth of ginger and garlic. It's a one-pan wonder that simplifies cooking and cleanup, making it perfect for busy evenings. The combination of flavors is both comforting and exotic, offering a satisfying meal that's sure to please everyone at the table.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound chicken breast or thigh, thinly sliced
1 cup flour for coating
Salt and pepper to taste
1 tablespoon olive oil
1 cup fresh pineapple chunks or canned
½ cup pineapple juice
¼ cup soy sauce
2 tablespoons brown sugar or honey
1 tablespoon grated ginger
2 cloves garlic, minced
1 tablespoon cornstarch dissolved in 2 tablespoons water
2 cups white or brown rice, cooked according to package instructions
Optional garnish: sesame seeds, sliced green onions, fresh cilantro leaves

Directions

I start by seasoning the chicken pieces with salt and pepper, then dredge them in flour.
In a large skillet over medium-high heat, I heat the olive oil and cook the chicken until it's golden and cooked through. Then, I set it aside.
In the same skillet, I add a bit more oil and sauté the ginger and garlic until they're fragrant.
I add the pineapple juice, soy sauce, and brown sugar or honey to the skillet, bringing the mixture to a simmer.
Then, I add the pineapple chunks and stir in the cornstarch mixture, cooking until the sauce thickens.
I return the cooked chicken to the skillet, tossing it to coat with the sauce, and let it simmer for a few minutes.
Finally, I serve the saucy chicken over a bed of freshly cooked rice, garnishing with sesame seeds, green onions, and cilantro if desired.

Servings and Timing

This recipe serves 4 people. It takes about 15 minutes to prepare and 30 minutes to cook, totaling approximately 45 minutes from start to finish.

Variations

For a vegetarian version, I substitute the chicken with firm tofu or cauliflower florets.
To add some heat, I include a pinch of red pepper flakes or a dash of hot sauce.
I sometimes add vegetables like bell peppers or snap peas for extra color and nutrition.
For a gluten-free option, I use gluten-free flour and tamari instead of soy sauce.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the dish in a skillet over medium heat until heated through, adding a splash of water if needed to loosen the sauce. Alternatively, I microwave individual portions for 1-2 minutes, stirring halfway through.

FAQs

What can I use instead of pineapple juice?

If I don't have pineapple juice, I use orange juice or a mixture of lemon juice and water with a touch of sugar to maintain the balance between acidity and sweetness.

Can I make Pineapple Chicken and Rice in a slow cooker?

Yes, I can adapt this recipe for a slow cooker. I combine the chicken, pineapple juice, and sauce ingredients in the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. I add the fresh pineapple chunks towards the end to maintain their texture.

How can I make this dish vegetarian?

For a vegetarian version, I substitute the chicken with chunks of firm tofu or a hearty vegetable like cauliflower. I prepare them in the same way as the chicken, ensuring they're well-coated in the sauce.

Can I use canned pineapple instead of fresh?

Yes, canned pineapple works well in this recipe. I make sure to drain it and reserve the juice for the sauce.

What type of rice is best for this dish?

I typically use white rice for its soft, fluffy texture that absorbs the sauce beautifully. However, brown rice is a great whole grain alternative, offering more fiber and a nuttier flavor.

Conclusion

Pineapple Chicken and Rice is a versatile and flavorful dish that brings a taste of the tropics to my kitchen. Its combination of sweet and savory elements, along with its ease of preparation, makes it a go-to recipe for both casual dinners and special gatherings.

Pineapple Chicken and Rice

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Author: Sue
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Dish
Method: Stovetop
Cuisine: Fusion
Diet: Halal

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Description

Pineapple Chicken and Rice is a delightful fusion dish that blends the sweetness of pineapple with savory soy sauce, ginger, and garlic. Perfect for a quick weeknight dinner or a special gathering, it features tender chicken served over rice with a tropical twist.

Instructions

Season the chicken pieces with salt and pepper, then dredge them in flour.
Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through. Set aside.
In the same skillet, sauté the ginger and garlic until fragrant.
Add pineapple juice, soy sauce, and brown sugar or honey to the skillet. Bring to a simmer.
Add pineapple chunks and stir in the cornstarch mixture. Cook until the sauce thickens.
Return the cooked chicken to the skillet and toss to coat with the sauce. Simmer for a few minutes.
Serve the chicken over cooked rice and garnish with sesame seeds, green onions, and cilantro if desired.