If you’re in the mood for dinner with a nice tropical feel then this tasty pineapple chicken recipe is for you. Skip the takeout lines and enjoy a healthier meal served in a pineapple instead.
While serving your pineapple chicken in a carved-out pineapple isn’t necessary, it does help to add a fun tropical feel to your meal. This colorful dish is one that everyone can enjoy. Packed with pineapple chunks, green bell peppers, cashew nuts, red onions, and carrots, this healthy sticky pineapple chicken is a dinner dish you will want to repeat often.
Why This Recipe Works
- It tastes delicious. From the pineapple-infused sauce to the pineapple chunks scattered throughout this story fry of a dish we get full rounded flavors that kids and adults alike will appreciate and adore.
- The meal comes together fast. You can have your pineapple chicken stir fry served up in under an hour from start to finish making it an ideal dinner for any night of the week.
- It’s great for summer fun. Nothing says “perfect summer recipe” like something tropical and you cant get more tropical than this. Serve your pineapple chicken on a hot summer’s day with a cold drink in your hand and your feet propped up by the pool.
Ingredients you’ll need for Pineapple Chicken:
- Chicken breast
- Jasmine white rice
- Green bell pepper
- Red onion
- Toasted cashew nuts
- Fresh ginger
- Garlic cloves
- Chili flakes
- Pineapple juice
- Soy sauce
For garnishes, you may want:
- Green chili
- Sesame seeds
- Fresh cilantro
For the exact amounts needed, please see the recipe card below.
- Big pan
- Measuring cups and spoons
- Cutting board
- Kitchen spatula
- 1 spoon
- Garlic press /fine grater
How to Make Pineapple Chicken
Cut your pineapple in half and then run the knife down over the inside borders and mark the pineapple slices in a way that you don’t poke through the skin.
With a spoon, remove the pineapple flesh from the skin. It’s okay to leave some pineapple behind but we want to remove it as much as we can.
Cut the pineapple into cubes and set it aside.
Cut your green bell peppers and carrots into small sticks.
Slice the onion into thin pieces. Set aside.
If you are using green chili or jalapeno cut them into wheels but remove the seeds.
Slice your chicken breast into smaller pieces and set them aside.
Peel and grate the fresh ginger and garlic cloves. As an alternative, you could just use a garlic press or chop them very small. Set aside.
Add two teaspoons of oil to a pan and add in the minced garlic and ginger. Sautee for one minute on medium-low heat while stirring to avoid burning. You want it to be a golden color and fragrant.
Add in the chicken and saute until it starts to change colors.
Add in one teaspoon of pineapple juice and one teaspoon of soy sauce.
Keep sauteing until the chicken absorbed some of the liquids and the remaining liquids have thickened.
Add in the carrot and pepper sticks and cook for 5-7 minutes or until they become softer.
Add in the sliced onion and green chili and cook for another 5 minutes.
Once the veggies are fragrant and softened, add in the cashew nuts. You can chop them first if desired or leave them whole.
Mix well to combine.
Add in the pineapple chunks.
Add in the jasmine rice and stir to coat each grain of rice with all of the flavors in the pan.
Now add in the second spoon of soy sauce and the chili flakes if you are using them.
Add in the rest of the pineapple juice and the water and mix well to combine.
Let cook with the lid on, but cracked so that there is a small opening for steam to be released.
Let it cook this way for 15 minutes without stirring.
Swerve over the halved and emptied pineapple halves for a fun tropical feel or serve it up on dinner plates.
Garnish with sliced green onions, chopped fresh cilantro, and sesame seeds. Enjoy.
It is very important to not stir the rice once it is cooking, otherwise, it will release its starch and will become mushy and not nice. Stir it, in the beginning, to combine it with the rest of the ingredients.
Check the rice over the end of the cooking time (15 minutes) to see if it’s too dense or if it is up to your liking. If it’s still very hard, add a ¼ cup of water and keep cooking. If it’s a little bit hard, cover with the lid and let sit out of the heat for 5 minutes, the remaining heat and moisture will finish the cooking.
You can also add red or yellow pepper or other veggies like broccoli.
Other variations can be made with prawns, turkey, or even thin sliced steak.
Use the remaining pineapple flesh in a nice fruit salad with some chopped mango and dress it with lime juice, a pinch of salt, and chili flakes. It will surprise you how good it is.
How long is pineapple chicken fried rice good for?
You can keep your leftover chicken and rice mixture stored in an airtight container in the fridge for up to 3-4 days. Reheat again before serving.
Can I freeze pineapple chicken?
While you will not want to freeze the fresh pineapple you can freeze the pineapple chicken and rice meal. To do this allow it to cool all of the way before storing it in an airtight container and freezing for up to 3 months. Allow it to thaw overnight in the fridge before reheating and eating.
Can I use leftover rice for this recipe?
Yes, you can. If you do not have the time or desire to cook up some fresh rice while you are making this recipe feel free to use any already cooked rice you may have sitting in the fridge. You may even find that you prefer this recipe with the leftover rice because it will be a little less starchy and sticky than if you were to use fresh rice.
For more tropical themed recipes check out these tasty suggestions:
- Tropical Fruit Salsa with Cinnamon Phyllo Cups
- Tropical White Chocolate Bark
- Pineapple Rum Cake
- Hawaiian Chicken Recipe (Paleo Friendly)
- Coconut Panna Cotta
- Pineapple Fritters Recipe
Colorful and very tasty and healthy pineapple chicken with rice. Serve it on an emptied and halved pineapple for the ultimate tropical and fun feel!
- 1 big chicken breast (or two smaller) mine was about 1 pound!
- 1 whole pineapple
- 1 cup jasmine white rice
- 1 green bell pepper or two Italian green peppers
- 1 red onion
- 2/3 carrots
- ½ cup toasted cashew nuts
- 1-piece fresh ginger (around 1 inch)
- 3 garlic cloves
- 1 teaspoon chili flakes (or to taste)
- ½ cup pineapple juice
- 2 teaspoons soy sauce
- 2 teaspoons neutral oil
- ½ cup water
- Optional: 1 green chili, you can also use fresh jalapeño for this.
- Sesame seeds for garnish
- 2 spring onions for garnish
- 1 bunch of fresh cilantro for garnish
- Start by cutting in half the pineapple. Once halved, run the knife over the borders and mark the pineapple slices carefully to not poke the skin.
- With a spoon remove the pineapple flesh from the skin, it’s ok to leave some behind, but try to take out as much as possible.
- Cut in cubes the pineapple flesh and reserve.
- Cut the green peppers and carrots into small sticks. Slice the onion thinly. Set aside. If using, cut the green chili or jalapeño in wheels without the seeds.
- Cut the chicken breast into small pieces. Set aside.
- Peel and grate the ginger and garlic cloves. You can also use a garlic press for the garlic cloves, or simply chop both very finely with a knife. Set aside.
- In the pan, add the two teaspoons of oil and add the minced garlic and ginger. Sautee for a minute on medium-low stirring constantly to avoid burning, until golden and fragrant.
- Add the chicken to the pan and saute until it starts to change color.
- Add one teaspoon of pineapple juice and one teaspoon of soy sauce. Keep sautéing until the chicken absorbs some of the liquids and the remaining liquids have thickened.
- Add the carrot and pepper sticks and cook for 5-7 minutes until they start to get softer.
- Add the sliced onion and the green chili and cook for another 5 minutes.
- Once the veggies are fragrant and a bit soft add the cashew nuts. You can chop them first, I like to leave them whole. Mix well to combine.
- Add the pineapple chunks. I like to add 1 ½ cups of pineapple flesh.
- Add the jasmine white rice and stir to coat each grain with all the flavors. Add now the second soy sauce spoon and the chili flakes (if using)
- Add the rest of the pineapple juice and the water and mix well.
- Let cook with the lid on (but leaving it a bit open so some steam can be released) for 15 minutes without stirring.
- Serve over the halved and emptied pineapple for the ultimate tropical look or on regular plates.
- Garnish with sliced green onion, chopped fresh cilantro, and sesame seeds.
Amount Per Serving Calories 350Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 20mgSodium 288mgCarbohydrates 41gFiber 5gSugar 13gProtein 12g
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