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Hawaiian Pineapple Chicken & Rice

A vibrant and flavorful dish featuring juicy chicken pieces marinated in a sweet and tangy pineapple glaze, stir-fried with colorful vegetables, and served over fluffy rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless chicken thighs (cut into bite-sized pieces)
  • 1 can pineapple chunks, drained (reserve juice) 8 oz
  • 1 cup bell peppers (diced, any color)
  • 1 cup snap peas (trimmed)
  • 2 cups cooked rice (white or brown)
Seasoning and Oil
  • 2 tbsp soy sauce (low sodium, if preferred)
  • 2 tbsp olive oil for cooking
  • 1 tsp garlic powder
  • 1 tsp ginger (grated or ground)
  • Salt and pepper to taste
Optional Garnishes
  • chopped green onions for garnish
  • sesame seeds for garnish

Method
 

Preparation
  1. Cook the rice according to the package instructions and set aside.
  2. In a medium bowl, combine chicken pieces with soy sauce, garlic powder, ginger, salt, and pepper. Let marinate for about 10 minutes.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat and add marinated chicken.
  2. Sauté the chicken until cooked through and golden brown, about 7-10 minutes, stirring occasionally.
  3. Add diced bell peppers and snap peas to the skillet, stir-fry for 3-4 minutes until they start to soften.
  4. Incorporate pineapple chunks and reserved juice, mixing well.
  5. Gently stir in the cooked rice and heat through for about 2-3 minutes.
  6. Serve hot, garnished with chopped green onions and sesame seeds if desired.

Notes

This dish is versatile; you can substitute chicken with shrimp or tofu and adjust vegetables based on availability. Avoid overcrowding the pan when cooking the chicken.