Description
This Pineapple Chicken with Rice recipe combines tender bite-sized chicken pieces cooked in a sweet and tangy pineapple teriyaki sauce, served in hollowed-out pineapple boats over a bed of steamed rice. The dish brings a tropical flair to your dinner table, balancing savory, sweet, and citrusy flavors with ease. Perfect for a quick, 30-minute meal for two, it features a vibrant presentation and simple ingredients.
Ingredients
Main Ingredients
- 1 medium pineapple (with 1 cup of pineapple chunks reserved)
- 1 ½ lbs boneless skinless chicken breasts (cut into bite sized pieces)
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 Tbsp cooking oil (vegetable oil, coconut oil, olive oil etc.)
- 1 cup pineapple chunks (from the pineapple boats)
- ¼ cup soy sauce
- ¼ cup water
- 3 Tbsp brown sugar
- 1 tsp ginger powder
- 3 Tbsp rice vinegar (or apple cider vinegar)
- 2 tsp cornstarch (or arrowroot powder)
- 3 garlic cloves (minced)
- 2 cups cooked rice (brown rice or white rice)
- 1 green onion (chopped)
- ½ tsp sesame seeds
Instructions
- Prep The Rice: Cook 2 cups of rice according to package instructions or your preferred method, such as using a rice cooker, and keep it ready for the dish.
- Make Pineapple Boats: Slice the pineapple in half vertically. Cut an oval shape inside each half about 1 inch from the edges and 1-2 inches deep. Score vertical and horizontal lines within the oval and scoop out the pineapple chunks into a bowl, including the core pieces for the sauce. Leave a thick 1-inch pineapple shell to form the ‘boat’.
- Make The Sauce: Place 1 cup of reserved pineapple chunks (including core), ¼ cup soy sauce, ¼ cup water, 3 Tbsp brown sugar, 1 tsp ginger powder, 3 Tbsp rice vinegar, and 2 tsp cornstarch into a blender. Blend until the mixture forms a smooth, creamy sauce.
- Prepare Chicken: Cut chicken breasts into bite-sized cubes. Heat 1 Tbsp cooking oil in a frying pan over medium-high heat. Add the chicken pieces, seasoning with ½ tsp salt and ¼ tsp black pepper, and brown on all sides without fully cooking through. Transfer chicken to a bowl and set aside.
- Cook Garlic and Sauce: In the same pan, add minced garlic cloves and sauté over medium-high heat for 1 minute. Pour in the blended pineapple sauce and cook for 1-2 minutes, stirring gently until it begins to thicken.
- Combine Chicken and Sauce: Return the chicken pieces to the pan with the sauce. Stir to coat and warm for an additional minute, then remove from heat.
- Assemble the Dish: Scoop 1 cup of cooked rice into the bottom section of each pineapple boat. Spoon the pineapple chicken mixture on top of the rice in the upper section. Garnish with chopped green onion and sprinkle sesame seeds before serving.
Notes
- Use fresh pineapple for best flavor; canned pineapple will alter the sauce texture and sweetness.
- Adjust brown sugar to taste if you prefer a sweeter or less sweet sauce.
- Substitute chicken with tofu or shrimp for alternative proteins.
- Rice vinegar can be replaced with apple cider vinegar for a milder tang.
- Ginger powder can be replaced with fresh ginger—use about 1 tablespoon grated.
- For a gluten-free version, use tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
