Description
This Hawaiian Pineapple Chicken and Rice recipe is a vibrant and flavorful dish featuring tender chicken pieces sautéed with bell peppers and onions, simmered in a tangy and sweet pineapple-barbecue sauce, and served over fluffy long-grain white rice. With a perfect balance of savory, sweet, and slightly spicy notes, this easy one-pan meal is both comforting and exotic, ideal for a quick family dinner or an impressive weeknight meal.
Ingredients
Scale
Chicken and Seasoning
- 2 lbs skinless, boneless chicken breasts (about 3–4), cut slightly larger than bite-sized pieces
- 2 teaspoons kosher salt, divided
- ½ teaspoon black pepper
- 2 ½ tablespoons cooking oil, divided
Vegetables and Aromatics
- 1 red or green bell pepper, large dice
- 1 small sweet onion, chopped
- 2 teaspoons fresh grated ginger (or 1 teaspoon powdered ginger)
- 4 cloves garlic, finely minced
- ¼ teaspoon red pepper flakes (or more to taste)
Sauce Ingredients
- 1 (20 oz) can pineapple chunks in juice
- ¾ cup barbecue sauce (smoky and slightly sweet, avoid honey-based)
- â…“ cup brown sugar
- 3 teaspoons apple cider vinegar
- 3 tablespoons cornstarch
- 4 tablespoons cold water
Rice and Garnish
- 2 green onions, sliced
- 2 cups white long-grain rice, well rinsed
- 2 cups water
Instructions
- Prepare the rice: In a medium saucepan, combine the rinsed white long-grain rice and 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently for 15–18 minutes until the rice is tender and the water is absorbed. Remove from heat and keep covered until ready to serve.
- Season the chicken: Place the chicken pieces in a bowl and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Toss to coat evenly.
- Cook the chicken: Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until they are lightly browned but not fully cooked through, about 4–5 minutes. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: Add the remaining 1½ tablespoons of cooking oil to the skillet. Add the diced bell pepper and chopped sweet onion, sautéing for 3–4 minutes until softened and fragrant.
- Add aromatics: Stir in the grated ginger, minced garlic, and red pepper flakes. Cook for about 1 minute until fragrant, taking care not to burn the garlic.
- Combine chicken and sauce ingredients: Return the partially cooked chicken to the skillet. Add the pineapple chunks with juice, barbecue sauce, 1 teaspoon kosher salt, brown sugar, and apple cider vinegar. Stir everything together to combine well.
- Simmer the mixture: Bring the skillet contents to a gentle simmer and let cook for about 5 minutes, allowing the flavors to meld and the chicken to finish cooking.
- Thicken the sauce: In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Slowly pour the slurry into the skillet while stirring continuously to avoid lumps.
- Finish cooking: Continue cooking the mixture for another 2–3 minutes until the sauce thickens nicely and the chicken is cooked through.
- Serve: Spoon the pineapple chicken mixture over the cooked rice. Garnish with sliced green onions for a fresh, crisp finish.
Notes
- Use smoky and slightly sweet barbecue sauce avoiding honey-based ones to keep the flavors balanced.
- Rinsing the rice before cooking removes excess starch and prevents stickiness.
- Adjust red pepper flakes to taste for preferred spice level.
- Ensure chicken is cooked through to at least 165°F for food safety.
- The cornstarch slurry is essential to achieve the thick, glossy sauce characteristic of this dish.
