Pineapple Chicken and Rice

Juicy pineapple, browned chicken, and colorful vegetables turn a pan of rice into a balanced sweet-savory dinner. The rice cooks separately, so its texture stays fluffy while the quick skillet sauce remains glossy. Have every ingredient ready before heating the pan because the final cooking stage moves quickly.

Recipe details

• Yield: 4 servings
• Prep time: 20 minutes
• Cook time: 25 minutes
• Total time: 45 minutes

Equipment

• Medium saucepan with lid
• 12-inch skillet
• Small bowl and whisk
• Cutting board, chef’s knife, and instant-read thermometer

Ingredients

• 1 cup (190 g) long-grain white rice, rinsed
• 1 3/4 cups (415 ml) water
• 1/4 teaspoon fine salt
• 1 pound (450 g) boneless, skinless chicken breast, cut into 1-inch pieces
• 1 tablespoon neutral cooking oil, divided
• 1 red bell pepper, cut into 1-inch pieces
• 1 cup (165 g) pineapple chunks, drained if canned
• 3 scallions, sliced, white and green parts separated
• 2 cloves garlic, minced
• 1 teaspoon finely grated fresh ginger
• 1/3 cup (80 ml) unsweetened pineapple juice
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons honey
• 2 teaspoons cornstarch
• 2 tablespoons water

Method

1. Combine the rinsed rice, 1 3/4 cups water, and salt in the saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and rest, covered, for 10 minutes. Fluff with a fork.
2. Pat the chicken dry. Heat 2 teaspoons oil in the skillet over medium-high heat. Add the chicken in one layer and cook for 5 to 7 minutes, turning occasionally, until browned and the thickest pieces register 165°F (74°C). Transfer to a clean plate; do not reuse a plate that held raw chicken.
3. Add the remaining teaspoon of oil and the bell pepper. Cook for 3 minutes. Add the pineapple and scallion whites and cook for 2 minutes, allowing a few pineapple edges to caramelize. Stir in the garlic and ginger for 30 seconds.
4. Whisk the pineapple juice, soy sauce, vinegar, honey, cornstarch, and 2 tablespoons water in the small bowl until no lumps remain.
5. Return the chicken and any collected juices to the skillet. Stir the sauce again, pour it into the pan, and simmer for 1 to 2 minutes, stirring, until clear and lightly thickened. Remove from the heat.
6. Divide the hot rice among four bowls. Spoon the pineapple chicken over it and finish with the scallion greens.

Helpful notes

Dry chicken browns instead of steaming, and equal-size pieces finish together. If the skillet is crowded, brown the chicken in two batches. A sauce that becomes too thick can be loosened with water, one tablespoon at a time. If it is thin, simmer briefly; the cornstarch thickens only after the liquid bubbles.

Fresh or juice-packed canned pineapple both work. Avoid pineapple in heavy syrup unless you reduce the honey and expect a sweeter result. Boneless chicken thighs may replace breast; cook them to at least 165°F (74°C). Tamari can replace soy sauce when appropriate, and brown rice can replace white rice if cooked separately according to its package directions.

Refrigerate chicken and rice in shallow, covered containers within 2 hours and use within 3 to 4 days. Reheat leftovers to 165°F (74°C), adding a splash of water to the rice before covering it. Freeze cooled portions for up to 2 months; thaw overnight in the refrigerator before reheating.