Description
This Hawaiian Pineapple Chicken and Rice recipe is a vibrant and delicious dish combining tender chicken with sweet pineapple and a smoky barbecue sauce, served over fluffy white rice. Perfect for a flavorful weeknight dinner, the dish balances savory, sweet, and tangy flavors with a hint of spice from red pepper flakes.
Ingredients
Scale
Chicken and Vegetables
- 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
- 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
- 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
- 2 cups white long-grain rice, well rinsed
- 2 cups water
Instructions
- Prepare the rice: In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 15–18 minutes until the water is absorbed and the rice is tender. Remove from heat and keep covered until serving.
- Cook the chicken: Season the chicken pieces with 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the chicken and cook until lightly browned but not fully cooked through, about 4–5 minutes. Remove chicken from skillet and set aside.
- Cook the vegetables: Add the remaining 1½ tablespoons of oil to the skillet. Add diced bell pepper and chopped onion, sautéing for 3–4 minutes until softened. Stir in grated ginger, minced garlic, and red pepper flakes; cook for 1 minute until fragrant.
- Combine and simmer: Return the chicken to the skillet. Add pineapple chunks with their juice, barbecue sauce, 1 teaspoon kosher salt, brown sugar, and apple cider vinegar. Stir to combine thoroughly. Bring to a simmer and cook for about 5 minutes.
- Thicken the sauce: While the chicken simmers, whisk together cornstarch and cold water to create a slurry. Slowly stir this mixture into the skillet, mixing well. Continue cooking for another 2–3 minutes until the sauce thickens and the chicken is cooked through.
- Serve: Spoon the pineapple chicken mixture over the cooked rice. Garnish with sliced green onions and serve immediately.
Notes
- Use smoky and slightly sweet barbecue sauce, avoiding honey-based to keep the flavor balanced.
- Adjust red pepper flakes according to your heat preference.
- Ensure the rice is well rinsed before cooking to achieve fluffy grains.
- Serve immediately after cooking for best texture and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
