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