Description
A tropical one-pan wonder featuring tender chicken, sweet pineapple, and a savory glaze all served over fluffy white rice. Simple to make, vibrant in flavor, and perfect for busy weeknights or meal prep.
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 red bell pepper, diced
1 cup canned pineapple chunks (in juice), drained (reserve juice)
1/3 cup pineapple juice (from the can)
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon cornstarch
2 cups cooked white rice (hot and ready to serve)
green onions and sesame seeds for garnish
Instructions
1. Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and garlic powder. Cook until browned and cooked through, about 6–8 minutes. Remove and set aside.
2. In the same skillet, add diced red bell pepper. Sauté for 2–3 minutes until slightly softened.
3. In a small bowl, whisk pineapple juice, soy sauce, brown sugar, and cornstarch. Pour into skillet. Cook until thickened, about 2 minutes.
4. Add pineapple chunks and cooked chicken to skillet. Simmer for 2–3 minutes until heated through.
5. Serve over hot cooked white rice. Garnish with green onions and sesame seeds.
Notes
Use canned pineapple in juice, not syrup, for balanced sweetness.
Swap in chicken breast if preferred, but monitor cooking to prevent dryness.
Leftovers are perfect for meal prep—flavor deepens overnight!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 13g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
Keywords: pineapple chicken, rice, tropical, one pan