Description
This Hawaiian Pineapple Chicken and Rice recipe delivers a deliciously balanced meal featuring tender chicken pieces simmered in a tangy, sweet pineapple and barbecue sauce served over perfectly cooked long-grain white rice. The combination of fresh ginger, garlic, bell peppers, and a hint of heat from red pepper flakes brings vibrant flavors reminiscent of tropical island cuisine, all prepared conveniently on the stovetop within 45 minutes.
Ingredients
Scale
Chicken and Marinade
- 2 lbs skinless, boneless chicken breasts (about 3–4), cut slightly larger than bite-sized pieces
- 2 teaspoons kosher salt, divided
- ½ teaspoon black pepper
- 2 ½ tablespoons cooking oil, divided
Vegetables and Aromatics
- 1 red or green bell pepper, large dice
- 1 small sweet onion, chopped
- 2 teaspoons fresh grated ginger (or 1 teaspoon powdered ginger)
- 4 cloves garlic, finely minced
- ¼ teaspoon red pepper flakes (or more to taste)
- 2 green onions, sliced, for garnish
Sauce Ingredients
- 1 (20 oz) can pineapple chunks in juice
- ¾ cup barbecue sauce (smoky and slightly sweet, avoid honey-based)
- ⅓ cup brown sugar
- 3 teaspoons apple cider vinegar
- 3 tablespoons cornstarch
- 4 tablespoons cold water
Rice
- 2 cups white long-grain rice, well rinsed
- 2 cups water
Instructions
- Prepare the rice: In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 to 18 minutes until the water is fully absorbed and the rice is tender. Remove from heat and keep covered until serving.
- Season the chicken: Pat chicken pieces dry and season evenly with 1 teaspoon kosher salt and ½ teaspoon black pepper to infuse flavor directly into the meat.
- Brown the chicken: Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until lightly browned on all sides but just shy of being fully cooked through, about 4 to 5 minutes. Remove the chicken from the skillet and set aside.
- Sauté vegetables: Add the remaining 1 ½ tablespoons of cooking oil to the skillet. Add the diced bell pepper and chopped onion, sautéing for 3 to 4 minutes until they soften and begin to translucently caramelize.
- Add aromatics and spices: Stir in the grated fresh ginger, minced garlic, and red pepper flakes. Cook everything together for about 1 minute until the mixture becomes fragrant, releasing the flavors.
- Combine chicken and sauce ingredients: Return the browned chicken pieces to the skillet. Add the pineapple chunks with their juice, smoky barbecue sauce, the remaining 1 teaspoon kosher salt, brown sugar, and apple cider vinegar. Stir thoroughly to incorporate all ingredients.
- Simmer the mixture: Bring the skillet contents to a gentle simmer. Allow it to cook for about 5 minutes so the flavors meld and the chicken continues cooking.
- Thicken the sauce: Meanwhile, whisk together the cornstarch and cold water in a small bowl to make a smooth slurry. Slowly pour the slurry into the simmering skillet while stirring to avoid lumps.
- Finish cooking: Continue to cook the mixture for another 2 to 3 minutes until the sauce thickens and the chicken is fully cooked through, tender, and juicy.
- Serve: Spoon the flavorful pineapple chicken mixture generously over the cooked rice. Garnish with sliced green onions for a fresh, colorful finish.
Notes
- Use smoky, slightly sweet barbecue sauce for the best flavor, and avoid honey-based sauces to prevent overpowering sweetness.
- Adjust red pepper flakes to your preferred spice level.
- Ensure the rice is rinsed well to remove excess starch for fluffy, separate grains.
- Cooking chicken just until browned initially prevents overcooking texture when simmered in sauce later.
- The cornstarch slurry is key to achieving a glossy, thick sauce consistency.
- Leftovers can be refrigerated in an airtight container and reheated gently on the stovetop or microwave.
