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.
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
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.
Notes
- Use tamari for a gluten-free option.
- Add red pepper flakes or hot sauce for heat.
- Vegetables like bell peppers or snap peas can be added.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in a skillet with a splash of water or microwave individual portions.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 14g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
