Description

This Tropical Pineapple Chicken & Rice Delight is a sweet and savory meal bursting with island-inspired flavors. Juicy chunks of chicken are cooked with pineapple, bell peppers, and a tangy glaze, then served over fluffy rice. It’s a quick and easy dish that brings a taste of the tropics to your dinner table.

Ingredients

1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 tbsp olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small onion, diced
1 garlic clove, minced
1 (20 oz) can pineapple chunks in juice (drained, juice reserved)
1/2 cup reserved pineapple juice
1/4 cup low-sodium soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp cornstarch
2 cups cooked white rice
Salt and pepper to taste

Green onions and sesame seeds for garnish (optional)

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Instructions

In a large skillet over medium heat, add olive oil and cook the chicken pieces until golden and fully cooked, about 6–8 minutes. Season with salt and pepper.
Remove the chicken and set aside. In the same skillet, add the bell peppers, onion, and garlic. Sauté for 4–5 minutes until tender.
In a small bowl, whisk together the pineapple juice, soy sauce, honey, rice vinegar, and cornstarch until smooth.
Return the chicken to the skillet and add the pineapple chunks. Pour the sauce over everything and stir to combine.
Cook for another 3–5 minutes, stirring frequently, until the sauce thickens and everything is heated through.

Serve over cooked rice and top with green onions and sesame seeds if desired

Notes

You can use chicken thighs instead of breasts for a juicier result.
For extra spice, add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
Great for meal prep—store leftovers in the fridge for up to 3 days.