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Easy One-Pan Sweet and Tangy Pineapple Chicken with Fluffy Jasmine Rice

A plate of sweet and sour pineapple chicken with rice, garnished with sesame seeds and green onions.
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Make this simple, tropical pineapple chicken in one pan for a quick weeknight dinner. The sweet and sour glaze pairs perfectly with fluffy jasmine rice.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1/2 cup pineapple juice (from the can)
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 cup fresh or canned pineapple chunks, drained (reserve juice)
  • 1 red bell pepper, chopped
  • 1/2 medium onion, chopped
  • 2 cups cooked jasmine rice, for serving

Instructions

  1. Cook the jasmine rice according to package directions. Keep warm.
  2. In a small bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, and cornstarch until the cornstarch is dissolved. This is your homemade pineapple chicken sauce.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until lightly browned on all sides, about 5-7 minutes. Do not fully cook through yet.
  4. Add the chopped onion and bell pepper to the skillet with the chicken. Cook for 3 minutes until slightly softened.
  5. Stir in the minced ginger and garlic, cooking for 1 minute until fragrant.
  6. Pour the prepared sauce mixture over the chicken and vegetables. Bring the mixture to a simmer.
  7. Stir in the pineapple chunks. Continue to simmer, stirring often, until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
  8. Serve the sweet and sour chicken immediately over the warm jasmine rice.

Notes

  • For a healthier option, use brown rice instead of jasmine rice.
  • If you prefer a thicker glaze, add an extra teaspoon of cornstarch mixed with a tablespoon of cold water to the simmering sauce.
  • This recipe works well for meal prep; store the chicken and rice separately for best texture.

Nutrition

Find it online: https://carlacooking.com/pineapple-chicken-with-rice-recipe/