Introduction
fluffy rice, and juicy pineapple all tied together with a glossy sweet-savory sauce that’s packed with garlic, ginger, and a hint of soy. It’s bright,
comforting, and incredibly easy to make in one pan (or one pot), which means fewer dishes and more time enjoying your meal.
This recipe is perfect for weeknights because it’s simple, flexible, and family-friendly. You can keep it mild, add heat with chili flakes or sriracha,
or boost veggies with bell peppers, peas, or broccoli. Serve it as-is for a complete meal, or pair it with a crisp cucumber salad for extra freshness.
Ingredients
Main
- 1 1/2 lb (680 g) boneless skinless chicken thighs (or breasts), cut into bite-size pieces
- 1 1/2 cups long-grain white rice (uncooked)
- 2 3/4 cups chicken broth (low-sodium preferred)
- 1 1/2 cups pineapple chunks (fresh or canned, drained; reserve juice if using canned)
- 1 bell pepper, diced (optional but recommended)
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated (or 1/2 teaspoon ground ginger)
- 2 tablespoons oil (neutral oil or light olive oil)
- Salt and black pepper, to taste
Sweet-savory sauce
- 1/4 cup soy sauce (low-sodium)
- 2 tablespoons honey (or brown sugar)
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon ketchup (optional, adds color + sweetness)
- 1 teaspoon toasted sesame oil (optional, for depth)
- 1/2 cup pineapple juice (optional; use reserved canned juice or swap broth)
- 1 tablespoon cornstarch + 2 tablespoons water (slurry, optional for thicker finish)
- Pinch of chili flakes or 1 teaspoon sriracha (optional)
To finish
- Green onions, sliced
- Sesame seeds
- Lime wedges (optional, for brightness)
Instructions
1) Season and brown the chicken
- Pat chicken dry and season with salt and pepper.
- Heat oil in a large deep skillet or Dutch oven over medium-high heat.
- Add chicken and cook for 4–6 minutes, stirring occasionally, until browned (it does not need to be fully cooked yet).
- Remove chicken to a plate.
