Hawaiian Pineapple Chicken and Rice is a vibrant and flavorful dish that beautifully balances sweet, savory, and tangy elements in one satisfying meal. This recipe features tender bite-sized pieces of chicken breast cooked with fresh bell peppers, onions, and aromatic garlic and ginger, all simmered in a luscious sauce made with pineapple chunks, barbecue sauce, brown sugar, and apple cider vinegar. The sauce is thickened to a perfect glaze consistency, coating the chicken and vegetables for a rich, mouthwatering finish. Served alongside fluffy long-grain white rice, this dish offers a complete, comforting meal with tropical flair.
The combination of smoky barbecue sauce and sweet pineapple juice creates a unique flavor profile that’s both familiar and exciting, reminiscent of classic Hawaiian cuisine but easy enough to prepare on any weeknight. The fresh vegetables add crunch and color, while the ginger and garlic lend a subtle warmth and depth. This recipe is a wonderful way to bring a little island sunshine to your table, pleasing both kids and adults with its well-rounded taste and satisfying textures.
Why You’ll Love This Recipe
- Sweet and Savory Harmony: Perfect balance of smoky barbecue and tropical pineapple flavors.
- One-Pan Meal: Combines protein, veggies, and sauce for easy cleanup.
- Tender Chicken: Juicy, bite-sized pieces cooked to perfection.
- Simple Ingredients: Uses common pantry staples with fresh produce.
- Versatile and Family-Friendly: Great for weeknight dinners or meal prep.
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Ingredients
- Skinless boneless chicken breasts (cut into bite-sized pieces)
- Kosher salt
- Pepper
- Cooking oil
- Red or green bell pepper (large dice)
- Sweet onion (chopped)
- Ginger (grated or powdered)
- Garlic (minced)
- Red pepper flakes
- Pineapple chunks in juice (canned)
- Barbecue sauce (smoky and slightly sweet)
- Brown sugar
- Apple cider vinegar
- Corn starch
- Cold water
- Green onions (sliced, for garnish)
- White long grain rice (rinsed)
- Water
Variations
- Use Chicken Thighs: Swap chicken breasts for boneless thighs for extra juiciness.
- Add Vegetables: Incorporate snap peas, carrots, or pineapple peppers for more color and texture.
- Spice Level: Increase red pepper flakes or add a splash of hot sauce for heat.
- Rice Alternatives: Serve with brown rice, jasmine rice, or cauliflower rice for variety.
- Sauce Twist: Replace barbecue sauce with teriyaki for a different flavor profile.
How to Make the Recipe
Step 1
Rinse the rice thoroughly and cook it with water according to package instructions, or bring 2 cups water to a boil, add the rinsed rice, cover, reduce heat, and simmer for about 18 minutes until tender.
Step 2
Season chicken pieces with 1 teaspoon kosher salt and pepper.
Step 3
Heat 2 tablespoons cooking oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
Step 4
In the same pan, add remaining ½ tablespoon oil, then sauté the chopped onion, bell pepper, ginger, garlic, and red pepper flakes until fragrant and softened, about 3-4 minutes.
Step 5
Add the pineapple chunks with juice and barbecue sauce to the pan. Stir to combine.
Step 6
Return the chicken to the pan. Stir to coat in the sauce.
Step 7
Mix brown sugar and apple cider vinegar into the chicken and sauce mixture. Let simmer gently.
Step 8
While the chicken simmers, combine cornstarch and cold water in a small bowl, stirring until smooth.
Step 9
Slowly add the cornstarch slurry to the skillet, stirring constantly until the sauce thickens and coats the chicken evenly.
Step 10
Remove from heat and garnish with sliced green onions.
Step 11
Serve the pineapple chicken hot over the cooked white rice.
Tips for Making the Recipe
- Rinse rice well to prevent it from becoming sticky.
- Cut chicken into evenly sized pieces for uniform cooking.
- Use fresh ginger for the best flavor, but powdered works in a pinch.
- Avoid overcooking vegetables to retain their crunch.
- Adjust the amount of cornstarch slurry gradually to achieve desired sauce thickness.
How to Serve
- Serve hot over fluffy white rice.
- Garnish with extra green onions or fresh cilantro.
- Pair with a side of steamed broccoli or snap peas for a complete meal.
- Add a wedge of lime for a bright citrus twist.
- Enjoy with a cold tropical drink or iced tea.
Make Ahead and Storage
Storing Leftovers
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Keep rice separate if possible.
Freezing
Freeze chicken mixture without rice for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in a skillet or microwave until warmed through. Add a splash of water if the sauce has thickened too much.
FAQs
1. Can I use frozen chicken breasts?
Yes, but thaw completely before cooking for best texture.
2. Can I use fresh pineapple instead of canned?
Yes, but adjust sweetness and juice accordingly.
3. What kind of barbecue sauce works best?
Choose a smoky, slightly sweet barbecue sauce without honey for balanced flavor.
4. How do I prevent the sauce from becoming too thick?
Add a little water or pineapple juice if the sauce thickens too much while reheating.
5. Can I make this recipe vegan?
Substitute chicken with tofu or tempeh and use a vegan barbecue sauce.
6. Is the rice necessary?
Rice completes the meal and balances the flavors, but quinoa or noodles can be used instead.
7. How spicy is this dish?
Mild to medium, adjustable with red pepper flakes.
8. Can I prepare this ahead of time?
Yes, cook chicken and sauce in advance and reheat before serving.
9. What if I don’t have apple cider vinegar?
White vinegar or rice vinegar can be substituted but may slightly alter flavor.
10. How do I make the chicken more tender?
Marinate chicken briefly with a little oil, salt, and ginger before cooking.
Conclusion
Hawaiian Pineapple Chicken and Rice is a delightful fusion of sweet, savory, and tangy flavors that makes for a hearty and satisfying meal. Its simple preparation and balanced ingredients create a dish that’s both approachable and impressively flavorful. Whether for a family dinner or casual entertaining, this recipe offers a taste of the islands with tender chicken, vibrant veggies, and a luscious pineapple barbecue sauce served over fluffy rice. Easy to customize and sure to please, it’s a fantastic addition to your recipe collection.
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Hawaiian Pineapple Chicken and Rice
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Hawaiian Pineapple Chicken and Rice recipe brings together tender chicken, sweet pineapple, and smoky barbecue sauce for a flavorful tropical meal. The dish is perfectly balanced with savory, sweet, and tangy notes, thickened into a luscious sauce and served over fluffy white rice. It’s an easy, one-pot dinner that’s sure to become a family favorite.
Ingredients
For the Chicken:
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2 lbs skinless, boneless chicken breasts (about 3–4), cut slightly larger than bite-sized pieces
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2 teaspoons kosher salt, divided
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½ teaspoon black pepper
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2 ½ tablespoons cooking oil, divided
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1 red or green bell pepper, large dice
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1 small sweet onion, chopped
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2 teaspoons fresh grated ginger (or 1 teaspoon powdered ginger)
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4 cloves garlic, finely minced
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¼ teaspoon red pepper flakes (or more to taste)
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1 (20 oz) can pineapple chunks in juice
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¾ cup barbecue sauce (smoky and slightly sweet, avoid honey-based)
To Finish:
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⅓ cup brown sugar
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3 teaspoons apple cider vinegar
To Thicken (mix while chicken is cooking):
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3 tablespoons cornstarch
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4 tablespoons cold water
Garnish:
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2 green onions, sliced
For the Rice:
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2 cups white long-grain rice, well rinsed
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2 cups water
Instructions
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Prepare the rice: In a medium saucepan, combine rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until water is absorbed and rice is tender. Remove from heat and keep covered until serving.
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Cook the chicken:
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Season chicken pieces with 1 teaspoon kosher salt and pepper.
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Heat 1 tablespoon cooking oil in a large skillet or wok over medium-high heat. Add chicken and cook until lightly browned but not fully cooked through, about 4–5 minutes. Remove chicken from skillet and set aside.
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Cook the vegetables:
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Add remaining 1½ tablespoons oil to the skillet.
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Add diced bell pepper and chopped onion; sauté for 3–4 minutes until softened.
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Stir in grated ginger, minced garlic, and red pepper flakes; cook for 1 minute until fragrant.
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Combine and simmer:
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Return chicken to skillet.
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Add pineapple chunks with their juice, barbecue sauce, 1 teaspoon kosher salt, brown sugar, and apple cider vinegar. Stir to combine.
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Bring to a simmer and cook for about 5 minutes.
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Thicken the sauce:
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While chicken simmers, whisk together cornstarch and cold water to make a slurry.
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Slowly stir slurry into the skillet, mixing well.
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Cook for another 2–3 minutes until sauce thickens and chicken is cooked through.
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- Serve:
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Spoon the pineapple chicken mixture over the cooked rice.
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Garnish with sliced green onions.
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Notes
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Adjust red pepper flakes to control spiciness.
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Use a smoky barbecue sauce with a mild sweetness for best flavor balance.
- Leftovers store well and can be reheated gently on the stove or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sautéing, Simmering
- Cuisine: Hawaiian, American