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Pineapple Chicken And Rice

Pineapple chicken and rice with a glossy sweet-savory soy-honey glaze—pan-browned chicken and tender pineapple chunks simmered until sticky. Served hot over fluffy cooked rice for an easy one-skillet dinner with garlic and a mild red-pepper kick.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and glaze
  • 1 lb boneless, skinless chicken breasts Thinly sliced.
  • 1 tbsp olive oil
  • 0.5 onion Chopped.
  • 1 can (15 oz) pineapple chunks Drained; juice reserved.
  • 0.25 cup soy sauce
  • 0.25 cup honey
  • 0.25 cup rice vinegar
  • 1 clove garlic Minced.
  • 0.25 tsp red pepper flakes Optional.
  • 2 cup cooked rice Cooked; warm if possible.

Equipment

  • 1 cast iron skillet

Method
 

Brown the chicken
  1. Heat the olive oil in a large skillet over medium-high heat, then add the thinly sliced chicken and cook until browned, about 4 to 6 minutes; remove and set aside.
  2. Keep the skillet on the same burner so it stays hot for the next step.
Cook the onion and make the sauce
  1. Add the chopped onion to the skillet and cook until softened, about 2 to 3 minutes.
  2. Whisk together the reserved pineapple juice, soy sauce, honey, rice vinegar, minced garlic, and red pepper flakes in a bowl until smooth.
Simmer and glaze
  1. Return the browned chicken to the skillet, pour in the sauce, and add the drained pineapple chunks.
  2. Simmer for 3 to 4 minutes until the sauce thickens and coats everything in a glossy glaze; reduce heat if it starts to boil too hard.
Serve
  1. Serve hot over the cooked rice so the glaze soaks into the top layer.

Notes

For the best glossy glaze, slice the chicken thinly so it browns quickly without drying out. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet with a splash of water. Freezing is not recommended because the pineapple and honey glaze can lose texture when thawed. For a gluten-free option, use tamari instead of soy sauce.