Sticky Pineapple Chicken And Rice

Name: Sticky Pineapple Chicken And Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pound boneless chicken thighs, diced; 1 cup fresh pineapple chunks; 1/4 cup soy sauce; 2 tablespoons honey; 1 tablespoon rice vinegar; 2 garlic cloves, minced; 1 teaspoon ginger, grated; 2 tablespoons cornstarch; 2 tablespoons vegetable oil; 2 cups jasmine rice; 4 cups water; Salt to taste; Green onions, chopped, for garnish

Highlighted under: Feel-Good Flavors

I absolutely love making Sticky Pineapple Chicken and Rice for a quick weeknight dinner that feels like a tropical vacation on a plate. The sweetness of the pineapple combined with savory chicken creates a delicious balance that my whole family enjoys. This dish comes together in just a few simple steps, making it perfect for busy evenings. Whether you’re craving something new or looking to impress guests with an exotic flavor, this recipe has it all for you. Trust me, it’s a crowd-pleaser that will have everyone asking for seconds!

Created by

Veronica Miles

Last updated on 2026-02-15T01:21:36.027Z

When I first stumbled upon this Sticky Pineapple Chicken recipe, I didn’t expect to fall in love at first bite. The combination of tangy pineapple and tender chicken was surprisingly delightful! I experimented with the sauce, adjusting the sweetness just so, and it really brought the dish to life. I also discovered that letting the chicken marinate briefly enhances the flavor of the final result.

As I served this dish to friends during a small gathering, the compliments flowed. I realized that pairing it with fluffy rice soaked in the pineapple sauce just pushed it over the top. This recipe is a staple in my home and I can’t wait for you to try it!

Why You'll Love This Recipe
Tropical flavors that transport you to an island paradise
Balances sweetness with savory goodness for the perfect meal
Quick and easy prep, perfect for busy weeknights

The Importance of Marinating

Marinating the chicken is crucial for infusing flavor and moisture into the meat. The combination of soy sauce and honey serves not only to season but also to tenderize, making the chicken juicy and delicious. Aim for at least 15 minutes of marination; however, if time allows, letting it sit for an hour or more in the fridge will yield even better results. Keep it covered to prevent any cross-contamination from raw chicken juices.

When you're ready to cook, drain the excess marinade to prevent the chicken from steaming in the skillet. This step helps achieve that lovely golden color and slightly crispy texture on the outside. If you see some marinade left in the bowl, don’t worry; that can be added back to the skillet to create a more robust sauce at the cooking stage.

Perfecting the Sauce and Rice

Achieving the right sauce consistency is key to the dish's success. When adding the cornstarch slurry to the skillet, stir gently but continuously to avoid lumps. The sauce should turn glossy and thicken within a few minutes. If it becomes too thick, feel free to add a splash of water or extra soy sauce to loosen it up. The addition of pineapple chunks at the end allows them to warm without losing their crispness, adding a delightful texture.

For the rice, upgrading to jasmine not only complements the dish’s tropical flavors but also brings a floral aroma. Rinse the rice under cold water until the water runs clear to remove excess starch; this helps prevent it from becoming gummy during cooking. After simmering, fluff the rice with a fork before serving to ensure each grain is separate and light, creating the perfect base for your sticky chicken.

Ingredients

For the Chicken

1 pound boneless chicken thighs, diced
1 cup fresh pineapple chunks
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
2 garlic cloves, minced
1 teaspoon ginger, grated
2 tablespoons cornstarch
2 tablespoons vegetable oil

For the Rice

2 cups jasmine rice
4 cups water
Salt to taste
Green onions, chopped, for garnish

Instructions

Marinate the Chicken

In a bowl, combine the diced chicken, soy sauce, honey, rice vinegar, garlic, and ginger. Mix well and let it marinate for at least 15 minutes.

Cook the Chicken

Heat vegetable oil in a large skillet over medium heat. Add the marinated chicken along with the marinade. Cook for about 10-12 minutes, stirring occasionally, until the chicken is cooked through.

Thicken the Sauce

In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Add it to the skillet and stir until the sauce thickens. Then, gently fold in the pineapple chunks and cook for another 2-3 minutes.

Prepare the Rice

In a separate saucepan, bring the water to a boil. Add rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes until the rice is fluffy.

Serve

Serve the sticky pineapple chicken over fragrant jasmine rice, garnishing with chopped green onions.

Pro Tips

For an extra burst of flavor, consider adding a splash of lime juice before serving. You can also add some red chili flakes if you enjoy a bit of heat in your dishes.

Serving Suggestions

To elevate your meal, consider serving the sticky pineapple chicken with a side of quick-pickled vegetables for added crunch and acidity. You can slice cucumbers, carrots, or radishes, then soak them in rice vinegar for about 30 minutes while you prepare the main dish. This will add a refreshing contrast to the sweetness of the chicken.

If you're entertaining, I recommend plating the chicken over the rice in a large bowl, garnished with finely chopped green onions and a sprinkle of sesame seeds. This not only enhances the dish's visual appeal but also invites guests to help themselves, creating a relaxed dining atmosphere.

Storage and Reheating Tips

If you’re lucky enough to have leftovers, store the sticky pineapple chicken and rice in airtight containers in the refrigerator for up to three days. To maintain the dish's integrity, separate the chicken from the rice if possible, as this will help prevent the rice from becoming overly soggy. Reheat gently on the stovetop with a splash of water or broth to keep everything moist.

For longer storage, you can freeze the chicken mixture in zip-top bags or freezer-safe containers for up to two months. Thaw overnight in the refrigerator before reheating. When the chicken is cooked from frozen, it may take a bit longer to heat thoroughly, so be sure to check with a meat thermometer until it reaches an internal temperature of 165°F.

Questions About Recipes

→ Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but thighs are more tender and flavorful.

→ Is there a vegetarian option for this dish?

Absolutely! You can substitute the chicken with tofu or tempeh.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this dish in advance?

Yes, you can prepare the chicken and marinate it a day ahead; just cook it fresh before serving.