Hawaiian Pineapple Chicken & Rice

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Hawaiian Pineapple Chicken & Rice brings a tropical escape straight to your plate. Juicy grilled chicken glazed in a sweet-savory marinade, nestled over fluffy white rice and crowned with caramelized pineapple and bell pepper. Each bite is a vibrant burst of tangy, sticky, and savory flavors that will transport you to a sunny island getaway.

This dish isn’t just about looks (though it scores major presentation points); it’s incredibly satisfying and simple to prepare. Perfect for a weeknight dinner or a casual gathering, this recipe adds a touch of tropical flair without demanding hours in the kitchen. If you love balance between bold and sweet, this one’s a winner.

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Ingredients for this Hawaiian Pineapple Chicken & Rice

• 4 boneless, skinless chicken breasts
• 1 cup canned pineapple chunks (reserve the juice)
• 1 red bell pepper, diced
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon olive oil (for cooking)
• Cooked white rice (about 4 cups)
• Chopped green onions or chives for garnish (optional)
• Salt and pepper to taste

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Step 1: Marinate the Chicken

In a bowl, whisk together soy sauce, honey, brown sugar, garlic, ginger, pineapple juice (from the can), rice vinegar, and sesame oil. Place the chicken breasts in a zip-top bag or shallow container and pour the marinade over them. Seal and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Step 2: Sear and Cook the Chicken

Heat olive oil in a skillet or grill pan over medium-high heat. Remove the chicken from the marinade (reserve the liquid) and sear each side until browned and cooked through, about 6-7 minutes per side depending on thickness. Transfer cooked chicken to a plate and let it rest.

Step 3: Simmer the Sauce

Pour the reserved marinade into the same skillet. Bring it to a simmer and cook for 5-6 minutes until it reduces and thickens into a glossy sauce. Stir frequently to avoid burning.

Step 4: Caramelize Pineapple and Bell Pepper

In another small pan over medium heat, add a drizzle of oil and sauté the pineapple chunks and diced bell pepper until lightly caramelized and tender, about 5 minutes.

Step 5: Assemble and Serve

Slice the rested chicken and serve it over warm white rice. Spoon the thickened sauce over the top, followed by the caramelized pineapple and peppers. Garnish with chopped green onions or chives if desired. Serve hot and enjoy the sweet-tangy goodness.

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs will offer a juicier result and work beautifully with this marinade. Adjust cooking time as needed to ensure they’re cooked through.

Can I grill the chicken instead of using a skillet?

Yes, grilling works wonderfully and adds a delicious smoky note. Preheat your grill and cook each side for 6-8 minutes, brushing with the marinade as it cooks.

Can I make this dish ahead of time?

You can! Marinate the chicken the night before and store it in the fridge. Cook the components separately and reheat when ready to serve.

What can I use instead of pineapple?

Mango chunks or even peaches can substitute for pineapple in a pinch, offering a similarly sweet contrast to the savory sauce.

Is this dish gluten-free?

It can be! Just make sure to use gluten-free soy sauce or tamari. All other ingredients are naturally gluten-free.

What sides go well with this dish?

Steamed broccoli, coconut rice, or a crisp cucumber salad are great accompaniments that keep with the tropical, fresh theme.

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