Ingredients
For the Chicken Marinade:
- Chicken breasts or thighs: 1.5 pounds (680g), boneless and skinless, cut into bite-sized pieces
- Soy sauce: 1/4 cup (60ml)
- Pineapple juice: 1/4 cup (60ml) (from the canned pineapple)
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon, grated
- Honey: 2 tablespoons
- Rice vinegar: 1 tablespoon
For the Rice:
- Long-grain white rice: 1 cup (200g)
- Chicken broth: 2 cups (480ml)
- Salt: 1/2 teaspoon
For the Pineapple Chicken:
- Olive oil: 2 tablespoons
- Bell pepper: 1 large, diced (red, yellow, or green)
- Onion: 1 medium, chopped
- Pineapple chunks: 1 can (20 ounces, 565g), drained (reserve the juice for the marinade)
- Soy sauce: 2 tablespoons
- Cornstarch: 1 tablespoon
- Water: 2 tablespoons
- Green onions: 2, sliced (for garnish)
- Sesame seeds: 1 tablespoon (optional, for garnish)
Equipment
- Mixing bowls: For marinating the chicken and mixing the sauce.
- Large skillet or wok: For cooking the chicken and vegetables.
- Measuring cups and spoons: To measure ingredients accurately.
- Whisk: For mixing the sauce.
- Knife and cutting board: For chopping ingredients.
- Pot: For cooking the rice.
Instructions
Step 1: Marinate the Chicken
- Prepare the marinade: In a mixing bowl, combine the soy sauce, pineapple juice, minced garlic, grated ginger, honey, and rice vinegar.
- Marinate the chicken: Add the bite-sized chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Step 2: Cook the Rice
- Cook the rice: In a pot, bring the chicken broth to a boil. Add the rice and salt, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
Step 3: Cook the Pineapple Chicken
- Heat the oil: In a large skillet or wok, heat the olive oil over medium-high heat.
- Cook the chicken: Remove the chicken from the marinade and add it to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Cook the vegetables: In the same skillet, add the diced bell pepper and chopped onion. Cook for 3-4 minutes, until the vegetables are tender.
- Add the pineapple: Add the drained pineapple chunks to the skillet and cook for another 2 minutes, until heated through.
Step 4: Combine and Serve
- Prepare the sauce: In a small bowl, whisk together the soy sauce, cornstarch, and water to create a slurry.
- Combine everything: Return the cooked chicken to the skillet with the vegetables and pineapple. Pour the cornstarch slurry over the mixture and stir well to combine. Cook for an additional 2-3 minutes, until the sauce has thickened and everything is well coated.
- Garnish: Sprinkle with sliced green onions and sesame seeds if desired.
Step 5: Serve
- Serve hot: Serve the Pineapple Chicken over the cooked rice. Enjoy this flavorful and satisfying meal with your family and friends!
Tips for Perfect Pineapple Chicken and Rice
- Use fresh ingredients: Fresh garlic, ginger, and vegetables enhance the flavor of the dish.
- Marinate longer: For more intense flavor, marinate the chicken for up to 2 hours.
- Adjust sweetness: Add more honey if you prefer a sweeter dish or reduce it for less sweetness.
- Use fresh pineapple: For an even fresher taste, use fresh pineapple instead of canned.
Conclusion
Pineapple Chicken and Rice is a delicious and easy-to-make dish that’s perfect for any night of the week. This recipe ensures tender chicken, flavorful pineapple, and savory rice that everyone will love. Enjoy making and savoring this delightful meal with your loved ones!
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Here are the Smart Points for Pineapple Chicken and Rice
– 1 serving (approximately 3 ounces or 85g): 10-11 Smart Points ¹ ² ³
– 4 servings (approximately 11.5 ounces or 340g): 40 Smart Points ¹
