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Pineapple Chicken And Rice

Pineapple chicken and rice with seared chicken cubes and a glossy sweet-savory soy glaze. Fresh pineapple caramelizes for juicy golden bites served over fluffy cooked rice.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken and pineapple glaze
  • 1.5 lb chicken breast
  • 1 cup fresh pineapple chunks Fresh pineapple caramelizes better than canned for deeper flavor.
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 garlic cloves Minced.
  • 2 scallions Sliced.
Serving base
  • 2 cup cooked rice Use warm, already-cooked rice.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Heat a cast iron skillet over medium-high heat. Sear the chicken cubes until golden, about 6 minutes, turning once so the surfaces brown evenly.
Cook with pineapple
  1. Add the minced garlic and fresh pineapple chunks to the skillet. Cook for 2 minutes, stirring, until the garlic is fragrant and the pineapple starts to soften.
Glaze and simmer
  1. Whisk together soy sauce, brown sugar, rice vinegar, and sesame oil in a small bowl. Pour the sauce into the skillet and stir to coat the chicken and pineapple.
  2. Simmer the mixture over medium heat for 5 minutes until sticky and glossy, stirring occasionally so the glaze clings to every piece.
Serve
  1. Spoon the sticky pineapple chicken over the cooked rice. Serve immediately for the best glossy coating.
  2. Top with sliced scallions and sesame seeds. Finish as a bright, lightly crunchy garnish right before eating.

Notes

For best caramelization, use fresh pineapple rather than canned—its moisture and sugars help create a deeper, glossier sauce. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a skillet with a splash of water until saucy. Freezing is not recommended because the pineapple texture can soften too much. For a lower-sugar option, swap brown sugar for a sugar substitute measured cup-for-cup and taste to balance the sweet-savory ratio.