Pineapple Chicken And Rice 🍍🍚

 

Here’s a Pineapple Chicken and Rice 🍍🍚 recipe that’s sweet, savory, and super easy to make — perfect for weeknight dinners or meal prep!

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🍗 Ingredients

For 4 servings:

• 1 lb (450g) boneless, skinless chicken breast or thighs – cut into bite-size pieces
• 2 cups cooked rice (jasmine, basmati, or brown rice)
• 1 cup pineapple chunks (fresh or canned; drain if canned)
• 1 red bell pepper – diced
• ½ onion – chopped
• 2 cloves garlic – minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional but adds great flavor)
• 1 tbsp hoisin sauce or teriyaki sauce
• 1 tsp sesame oil or olive oil
• 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
• ½ tsp chili flakes (optional, for spice)
• Salt and pepper to taste
• Green onions and sesame seeds for garnish

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🔥 Instructions

1. Cook the Chicken
   Heat oil in a large pan or wok over medium heat.
   Add chicken, season with salt and pepper, and cook until golden and cooked through (5–7 minutes). Remove and set aside.

2. Sauté the Veggies
   In the same pan, add a little more oil if needed.
   Add onion, bell pepper, and garlic. Sauté for 2–3 minutes until fragrant and slightly softened.

3. Add the Sauce
   Mix soy sauce, oyster sauce, hoisin (or teriyaki), and sesame oil in a small bowl.
   Pour into the pan with the veggies. Add pineapple chunks and stir.

4. Combine Everything
   Return chicken to the pan. Stir to coat evenly.
   Add the cornstarch slurry and simmer for 2–3 minutes until the sauce thickens.

5. Add Rice
   Stir in cooked rice until well mixed and heated through.

6. Serve
   Garnish with chopped green onions and sesame seeds. Serve hot and enjoy! 🍍✨

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💡 Optional Add-Ins

• Cashews or toasted almonds for crunch
• A splash of lime juice for brightness
• Fresh cilantro for garnish
• Use coconut rice for extra tropical flavor

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Would you like me to make it a one-pan 30-minute version or a meal prep version with storage tips?