Description

Tropical Pineapple Chicken & Rice Delight is a vibrant one-pan meal packed with tender chicken, juicy pineapple, colorful bell peppers, and fluffy rice—all tossed in a tangy-sweet sauce. It’s a tropical twist on a classic chicken and rice dinner that’s both easy and delicious!

Ingredients

1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 tablespoon olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup pineapple chunks (fresh or canned, drained)
2 cups cooked jasmine or long-grain white rice
2 green onions, sliced (for garnish)
Salt and pepper, to taste

For the Sauce:

1/3 cup pineapple juice (from the can or fresh)
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon cornstarch (mixed with 1 tablespoon water)
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger

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Instructions

Cook the Chicken: In a large skillet over medium heat, add olive oil and sauté chicken pieces until golden and cooked through, about 6–8 minutes. Season with salt and pepper. Remove and set aside.
Cook the Veggies: In the same skillet, add bell peppers and sauté for 3–4 minutes until slightly tender. Add pineapple chunks and cook for 2 more minutes.
Make the Sauce: In a small bowl, whisk together pineapple juice, soy sauce, honey, rice vinegar, garlic powder, and ginger. Stir in cornstarch slurry.
Combine Everything: Add chicken back to the skillet with the veggies. Pour the sauce over everything and stir well. Let simmer for 2–3 minutes until the sauce thickens.
Add the Rice: Stir in cooked rice and mix until everything is evenly coated and heated through.
Serve: Garnish with sliced green onions and serve hot.

Notes

Make it spicy by adding red pepper flakes or a splash of sriracha.
Swap rice for cauliflower rice for a lower-carb option.
You can use frozen stir-fry veggies if you’re short on time.

Leftovers are great for meal prep—store in the fridge for up to 4 days.