Description
A flavorful and vibrant Hawaiian Pineapple Chicken and Rice dish featuring tender chicken pieces cooked with sweet pineapple chunks, smoky barbecue sauce, and a blend of fresh vegetables and spices. This one-pan skillet recipe provides a perfect balance of sweet, savory, and spicy flavors, served over fluffy white rice, making it an easy and satisfying weeknight dinner.
Ingredients
Scale
Chicken and Sauce
- 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
- 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
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)
Rice
- 2 cups white long-grain rice, well rinsed
- 2 cups water
Instructions
- Prepare the rice: In a medium saucepan, combine rinsed rice and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for 15–18 minutes until water is absorbed and rice is tender. Remove from heat and keep covered until serving.
- Season the chicken: Pat the chicken pieces dry, then season with 1 teaspoon kosher salt and ½ teaspoon black pepper evenly over the pieces.
- Brown the chicken: Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until the pieces are lightly browned but not fully cooked, about 4–5 minutes. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: Add the remaining 1½ tablespoons of oil to the skillet. Add diced bell pepper and chopped onion. Cook, stirring occasionally, for 3–4 minutes until the vegetables have softened.
- Add aromatics: Stir in grated ginger, minced garlic, and red pepper flakes. Cook for about 1 minute until fragrant, stirring frequently to prevent burning.
- Combine chicken and sauce: Return the browned chicken to the skillet. Add pineapple chunks along with their juice, barbecue sauce, remaining 1 teaspoon kosher salt, brown sugar, and apple cider vinegar. Stir thoroughly to combine all ingredients evenly.
- Simmer the mixture: Bring the skillet contents to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld and the chicken to cook through.
- Prepare the slurry: While the chicken simmers, whisk together cornstarch and cold water in a small bowl until smooth, creating a slurry to thicken the sauce.
- Thicken the sauce: Slowly pour the cornstarch slurry into the skillet, stirring constantly to avoid lumps. Continue cooking for an additional 2–3 minutes until the sauce thickens to a glossy, rich consistency and the chicken is fully cooked.
- Serve and garnish: Spoon the pineapple chicken mixture generously over the cooked white rice. Sprinkle sliced green onions on top for a fresh, vibrant garnish. Serve immediately while hot for the best flavor and texture.
Notes
- For a spicier dish, increase the amount of red pepper flakes according to taste.
- Use a smoky, slightly sweet barbecue sauce without honey to achieve the authentic flavor balance.
- Fresh ginger can be substituted with powdered ginger at half the quantity if fresh is unavailable.
- Ensure rice is well rinsed before cooking to remove excess starch and prevent clumping.
- Cooking the chicken until just browned but not fully cooked helps keep it tender after simmering in the sauce.
- This recipe works well with jasmine or basmati rice if you prefer aromatic rice varieties.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
