Description
Delight in this vibrant Hawaiian Pineapple Chicken and Rice recipe, which combines tender chicken breast pieces sautéed with sweet pineapple chunks, colorful bell peppers, and a smoky barbecue sauce. Enhanced with fresh ginger, garlic, and a touch of heat from red pepper flakes, this flavorful dish is finished with a luscious, thickened sauce and served over perfectly steamed long-grain rice. Perfect for a quick and satisfying weeknight meal that brings a tropical twist to your dinner table.
Ingredients
Scale
Chicken and Seasoning
- 2 lbs skinless, boneless chicken breasts (about 3–4 pieces), cut slightly larger than bite-sized pieces
- 2 teaspoons kosher salt, divided
- ½ teaspoon black pepper
- 2 ½ tablespoons cooking oil, divided
Vegetables and Flavorings
- 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)
- 2 green onions, sliced (for garnish)
Sauce and Rice
- 1 (20 oz) can pineapple chunks in juice
- ¾ cup smoky and slightly sweet barbecue sauce (avoid honey-based)
- â…“ cup brown sugar
- 3 teaspoons apple cider vinegar
- 3 tablespoons cornstarch
- 4 tablespoons cold water
- 2 cups white long-grain rice, well rinsed
- 2 cups water
Instructions
- Prepare the rice: In a medium saucepan, combine the well-rinsed long-grain rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer for 15–18 minutes until the water is fully absorbed and the rice is tender. Remove from heat and keep covered until ready to serve.
- Season the chicken: Season the cut chicken pieces with 1 teaspoon of kosher salt and the black pepper evenly, ensuring all pieces are lightly coated.
- Cook the chicken: Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and cook for about 4–5 minutes, turning occasionally, until the chicken is lightly browned but not completely cooked through. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: Add the remaining 1½ tablespoons of cooking oil to the same skillet. Add the diced bell pepper and chopped sweet onion, sautéing for 3–4 minutes until softened but still vibrant.
- Add aromatics: Stir in the grated fresh ginger, minced garlic, and red pepper flakes. Cook this mixture for 1 minute, stirring frequently, until fragrant.
- Combine chicken and sauce: Return the partially cooked chicken pieces to the skillet. Add the pineapple chunks along with their juice, smoky barbecue sauce, remaining 1 teaspoon kosher salt, brown sugar, and apple cider vinegar. Stir everything to combine well.
- Simmer the mixture: Bring the sauce to a gentle simmer and cook for about 5 minutes, allowing the flavors to meld and the chicken to cook through.
- Prepare the thickening slurry: While the sauce simmers, whisk together the cornstarch and cold water in a small bowl until smooth.
- Thicken the sauce: Slowly pour the cornstarch slurry into the skillet, stirring constantly. Continue cooking for an additional 2–3 minutes until the sauce thickens to a luscious consistency and the chicken is fully cooked.
- Serve: Spoon the pineapple chicken mixture generously over the prepared white rice. Garnish with sliced green onions for a fresh, colorful finish.
Notes
- For an extra smoky flavor, try using a chipotle or hickory BBQ sauce.
- Adjust the red pepper flakes to control the heat level according to your preference.
- Make sure to rinse the rice thoroughly to remove excess starch for fluffier cooked rice.
- To keep chicken tender, do not overcook in the initial browning step as it will finish cooking in the sauce.
- This dish can be served with steamed vegetables or a simple green salad for a complete meal.
