Name: Pineapple Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1.5 pounds boneless (skinless chicken breasts, cut into 1-inch cubes); 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1 tablespoon vegetable oil (such as canola or olive oil); 1 20 oz can sliced pineapple, packed in juice, with juice reserved; 1 tablespoon cornstarch; 1/4 cup Dijon mustard; 1/4 cup honey; 2 cloves garlic (minced); 4 servings cooked rice (for serving)

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Description of this Recipe:

This Pineapple Chicken and Rice recipe is a delightful fusion of savory and sweet, bringing a tropical twist to your dinner table. Tender chicken breasts are cooked to perfection in a luscious sauce made with pineapple juice, honey, Dijon mustard, and a hint of garlic. The sweetness of the pineapple perfectly complements the savory chicken, creating a balanced and satisfying meal. Served over fluffy rice, this dish is a guaranteed crowd-pleaser, easy to make, and perfect for busy weeknights.

Why You Will Love This Recipe:

This Pineapple Chicken and Rice is destined to become a household favorite for several reasons:

Quick and Easy: With a total time of just 40 minutes, it’s ideal for those nights when you need a delicious meal without spending hours in the kitchen.
Balanced Flavors: The harmonious blend of sweet, savory, and tangy notes creates a symphony of flavors that will tantalize your taste buds.
Versatile: This recipe is easily adaptable to your preferences. You can adjust the amount of honey for a sweeter or less sweet dish, add other vegetables, or use different types of protein.
Family-Friendly: Even picky eaters will enjoy this dish, as the sweetness of the pineapple makes it appealing to both adults and children.
Nutritious: Packed with protein from the chicken, vitamins from the pineapple, and complex carbohydrates from the rice, this meal is both delicious and nourishing.

Introduction

Pineapple chicken is a classic dish that has been enjoyed in various forms across different cuisines. This particular recipe aims to simplify the process while maximizing flavor. The combination of juicy pineapple, tender chicken, and a flavorful sauce is a match made in culinary heaven. The beauty of this recipe lies in its simplicity; it utilizes readily available ingredients and straightforward cooking techniques, making it accessible to cooks of all skill levels. Whether you are a seasoned chef or a beginner in the kitchen, you will find this recipe easy to follow and incredibly rewarding.

The recipe begins with marinating and browning the chicken to create a flavorful base. The sauce, made from a blend of pineapple juice, Dijon mustard, honey, and minced garlic, is what truly elevates this dish. The cornstarch slurry thickens the sauce, creating a beautiful glaze that coats the chicken and pineapple. Served over a bed of fluffy rice, this Pineapple Chicken and Rice is a complete meal that offers a perfect balance of flavors and textures.

Ingredients:

1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon vegetable oil (such as canola or olive oil)
1 (20 oz) can sliced pineapple, packed in juice, with juice reserved
1 tablespoon cornstarch
1/4 cup Dijon mustard
1/4 cup honey
2 cloves garlic, minced
4 servings cooked rice, for serving

Preparation:

Step 1: Prepare the Chicken:

Begin by cubing the chicken breasts into bite-sized pieces, roughly 1-inch in size. This ensures even cooking and allows the chicken to absorb the flavors of the sauce more effectively. In a medium bowl, combine the cubed chicken with dried thyme, salt, and pepper. Toss well to ensure the chicken is evenly seasoned. The thyme adds an earthy, aromatic note that complements the sweetness of the pineapple. Salt and pepper enhance the natural flavors of the chicken and help to balance the overall taste of the dish. Set the seasoned chicken aside.

Step 2: Brown the Chicken:

Heat the vegetable oil in a large skillet or wok over medium heat. Once the oil is shimmering, add the seasoned chicken to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches to ensure each piece browns properly. Brown the chicken on all sides for about 5-7 minutes, until it is lightly golden and cooked about halfway through. This step is crucial for developing a rich, savory flavor in the chicken. Remove the browned chicken from the skillet and set aside.

Step 3: Prepare the Pineapple and Juice:

Drain the can of pineapple slices, reserving the juice in a separate container or measuring cup. You will need 2 ounces of the pineapple juice to make the cornstarch slurry and the remaining juice will be used in the sauce. Set the pineapple slices aside for later.

Step 4: Make the Cornstarch Slurry:

In a small bowl, whisk together the cornstarch and 2 ounces of the reserved pineapple juice until smooth. This mixture will be used to thicken the sauce later on. Make sure there are no lumps in the slurry to ensure a smooth and consistent sauce.

Step 5: Create the Sauce:

In a separate medium bowl, combine the remaining reserved pineapple juice with Dijon mustard, honey, and minced garlic. Whisk all ingredients together until well combined. The Dijon mustard adds a tangy kick, the honey contributes sweetness and a smooth texture, and the minced garlic infuses the sauce with a pungent, aromatic flavor. This sauce will be the heart of your Pineapple Chicken dish.

Step 6: Simmer the Chicken in Sauce:

Pour the Dijon-pineapple mixture into the same skillet you used to brown the chicken. Bring the sauce to a simmer over medium heat, stirring occasionally to prevent sticking. Reduce the heat to low, return the browned chicken to the skillet, and coat the chicken pieces evenly with the sauce. Cover the skillet and let the chicken simmer in the sauce for 15 minutes, or until the chicken is cooked through and tender. This slow simmering process allows the chicken to absorb the flavors of the sauce and become incredibly moist and flavorful.

Step 7: Thicken the Sauce:

Remove the chicken from the skillet and set aside. Stir the cornstarch slurry one more time to ensure the cornstarch hasn’t settled to the bottom. Pour the cornstarch slurry into the simmering sauce, stirring constantly. Bring the sauce to a boil and continue stirring for about 2 minutes, or until the sauce has thickened to your desired consistency. The cornstarch will quickly thicken the sauce, creating a glossy and flavorful glaze.

Step 8: Combine Chicken and Sauce:

Reduce the heat to low and return the cooked chicken to the skillet. Gently flip the chicken pieces in the sauce to ensure they are thoroughly coated. Arrange the pineapple slices on top of the chicken and around the sides of the skillet. Cover the skillet and let the pineapple heat through for 2-3 minutes, or until the pineapple is warmed.

Step 9: Serve:

Serve the Pineapple Chicken and Rice hot over a bed of fluffy cooked rice. Garnish with chopped green onions or fresh parsley, if desired, for a pop of color and freshness.

COOKING Rating:

Easy

Serving Suggestions:

Serve over white rice, brown rice, or quinoa.
Garnish with chopped green onions or fresh cilantro.
Serve alongside steamed broccoli, green beans, or a fresh salad.
For an extra touch, sprinkle toasted sesame seeds over the dish.

Tips:

For a spicier dish, add a pinch of red pepper flakes to the sauce.
If you prefer a thicker sauce, add a little more cornstarch.
If you don’t have Dijon mustard, you can substitute with yellow mustard.
You can use fresh pineapple instead of canned, but be sure to use pineapple juice to ensure the correct sweetness and acidity in the sauce.
For meal prep, cook the chicken and rice separately and combine them just before serving.

Prep Time:

10 minutes

Cook Time:

30 minutes

Total Time:

40 minutes

Nutritional Information:

(Note: Nutritional information is approximate and may vary based on specific ingredients and serving sizes.)

Calories: Approximately 450-550 per serving
Protein: 35-45 grams per serving
Sodium: 400-600 mg per serving

Conclusion

This Pineapple Chicken and Rice recipe is a versatile and delicious meal that is sure to become a staple in your cooking repertoire. Its combination of sweet and savory flavors, ease of preparation, and nutritional value makes it a winner on all fronts. So, gather your ingredients, put on your apron, and get ready to enjoy a tropical escape right in your own kitchen!

Questions and Answers:

Q1: Can I use frozen pineapple in this recipe?

A: Yes, you can use frozen pineapple, but make sure to thaw it completely and drain any excess liquid before adding it to the recipe. Using fresh or canned pineapple, however, provides a more consistent sweetness and texture.

Q2: Can I substitute the honey with another sweetener?

A: Absolutely! If you’re looking to reduce the sugar content or prefer a different flavor, you can substitute honey with maple syrup, agave nectar, or even a sugar-free sweetener like erythritol or stevia. Keep in mind that the sweetness level may vary, so adjust the amount accordingly to your taste.

Q3: Can I add vegetables to this dish?

A: Definitely! Adding vegetables can enhance the nutritional value and flavor of this dish. Some great options include bell peppers (red, yellow, or green), broccoli florets, snap peas, carrots, or onions. Add the vegetables to the skillet along with the chicken when browning for best results.

Q4: How long does the Pineapple Chicken and Rice last in the refrigerator?

A: Cooked Pineapple Chicken and Rice can be stored in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container to maintain its freshness. Reheat thoroughly before serving.

Q5: Can I make this recipe in a slow cooker or Instant Pot?

A: Yes, you can adapt this recipe for a slow cooker or Instant Pot. For the slow cooker, brown the chicken as directed, then transfer it to the slow cooker along with the sauce ingredients (excluding the cornstarch slurry). Cook on low for 4-6 hours or on high for 2-3 hours. In the last 30 minutes, stir in the cornstarch slurry to thicken the sauce. For the Instant Pot, use the sauté function to brown the chicken, then add the sauce ingredients (excluding the cornstarch slurry). Cook on high pressure for 8-10 minutes, followed by a natural pressure release for 10 minutes. Thicken the sauce using the sauté function and the cornstarch slurry.

Pineapple Chicken and Rice

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Calories 550 kcal

Ingredients

1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon vegetable oil such as canola or olive oil
1 20 oz can sliced pineapple, packed in juice, with juice reserved
1 tablespoon cornstarch
1/4 cup Dijon mustard
1/4 cup honey
2 cloves garlic minced
4 servings cooked rice for serving

Instructions

Step 1: Prepare the Chicken:
Begin by cubing the chicken breasts into bite-sized pieces, roughly 1-inch in size. This ensures even cooking and allows the chicken to absorb the flavors of the sauce more effectively. In a medium bowl, combine the cubed chicken with dried thyme, salt, and pepper. Toss well to ensure the chicken is evenly seasoned. The thyme adds an earthy, aromatic note that complements the sweetness of the pineapple. Salt and pepper enhance the natural flavors of the chicken and help to balance the overall taste of the dish. Set the seasoned chicken aside.
Step 2: Brown the Chicken:
Heat the vegetable oil in a large skillet or wok over medium heat. Once the oil is shimmering, add the seasoned chicken to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches to ensure each piece browns properly. Brown the chicken on all sides for about 5-7 minutes, until it is lightly golden and cooked about halfway through. This step is crucial for developing a rich, savory flavor in the chicken. Remove the browned chicken from the skillet and set aside.
Step 3: Prepare the Pineapple and Juice:
Drain the can of pineapple slices, reserving the juice in a separate container or measuring cup. You will need 2 ounces of the pineapple juice to make the cornstarch slurry and the remaining juice will be used in the sauce. Set the pineapple slices aside for later.
Step 4: Make the Cornstarch Slurry:
In a small bowl, whisk together the cornstarch and 2 ounces of the reserved pineapple juice until smooth. This mixture will be used to thicken the sauce later on. Make sure there are no lumps in the slurry to ensure a smooth and consistent sauce.
Step 5: Create the Sauce:
In a separate medium bowl, combine the remaining reserved pineapple juice with Dijon mustard, honey, and minced garlic. Whisk all ingredients together until well combined. The Dijon mustard adds a tangy kick, the honey contributes sweetness and a smooth texture, and the minced garlic infuses the sauce with a pungent, aromatic flavor. This sauce will be the heart of your Pineapple Chicken dish.
Step 6: Simmer the Chicken in Sauce:
Pour the Dijon-pineapple mixture into the same skillet you used to brown the chicken. Bring the sauce to a simmer over medium heat, stirring occasionally to prevent sticking. Reduce the heat to low, return the browned chicken to the skillet, and coat the chicken pieces evenly with the sauce. Cover the skillet and let the chicken simmer in the sauce for 15 minutes, or until the chicken is cooked through and tender. This slow simmering process allows the chicken to absorb the flavors of the sauce and become incredibly moist and flavorful.
Step 7: Thicken the Sauce:
Remove the chicken from the skillet and set aside. Stir the cornstarch slurry one more time to ensure the cornstarch hasn’t settled to the bottom. Pour the cornstarch slurry into the simmering sauce, stirring constantly. Bring the sauce to a boil and continue stirring for about 2 minutes, or until the sauce has thickened to your desired consistency. The cornstarch will quickly thicken the sauce, creating a glossy and flavorful glaze.
Step 8: Combine Chicken and Sauce:
Reduce the heat to low and return the cooked chicken to the skillet. Gently flip the chicken pieces in the sauce to ensure they are thoroughly coated. Arrange the pineapple slices on top of the chicken and around the sides of the skillet. Cover the skillet and let the pineapple heat through for 2-3 minutes, or until the pineapple is warmed.
Step 9: Serve:
Serve the Pineapple Chicken and Rice hot over a bed of fluffy cooked rice. Garnish with chopped green onions or fresh parsley, if desired, for a pop of color and freshness.