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Ultimate Hawaiian Chicken and Rice

A delightful fusion dish inspired by tropical flavors, featuring tender chicken coated in a sweet and tangy pineapple-soy glaze served over fluffy rice.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian Fusion, Hawaiian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast or thighs, diced For best quality, choose fresh, high-quality cuts.
  • 1 tablespoon oil Used for cooking.
  • 2 cups cooked rice (white, jasmine, or brown) Can use leftover or pre-cooked rice.
  • 1 cup pineapple chunks Fresh pineapple recommended for better flavor.
  • 1/2 cup pineapple juice
  • 1/4 cup soy sauce Substitute with coconut aminos for gluten-free option.
  • 2 tablespoons honey or brown sugar Honey can be replaced with maple syrup for vegan version.
  • 1 tablespoon cornstarch
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger (optional) Enhances flavor.
  • as needed garnish green onions or sesame seeds For garnish.

Method
 

Preparation
  1. Heat oil in a large skillet over medium heat.
  2. Season the diced chicken with salt and pepper. Cook in the hot skillet until golden brown, about 5-7 minutes.
  3. Remove the chicken from the skillet and set aside.
  4. In a bowl, whisk together pineapple juice, soy sauce, honey, cornstarch, minced garlic, and grated ginger until smooth.
  5. Add pineapple chunks to the skillet and cook for about 2-3 minutes until they caramelize slightly.
  6. Pour the sauce over the pineapple and let it simmer until thickened, about 3-4 minutes.
  7. Return the chicken to the skillet and toss to coat in the sauce.
  8. Serve the mixture over warm cooked rice and garnish with green onions or sesame seeds.

Notes

Store leftovers in an airtight container for up to 4 days, or freeze for about 3 months. To reheat, add a splash of water for moisture.