Pineapple Chicken with Ginger Rice and Bell Pepper

Craving a quick dinner that feels like a tropical escape? This pineapple chicken recipe brings together tender chicken cutlets, fragrant ginger rice and colorful bell pepper in a tangy sweet chili sauce. It’s a balanced meal that’s ready in just 35 minutes.

The sauce, made with pineapple, sweet Thai chili sauce, lime juice and a touch of butter, coats the chicken and vegetables beautifully. Serve over ginger-infused jasmine rice for a complete dish that’s both satisfying and refreshing.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small saucepan, bring 1 cup water and a pinch of salt to a boil. Add the jasmine rice, reduce heat to low, cover and cook for 15 minutes until tender. Remove from heat and keep covered.
2. While rice cooks, peel and grate the ginger. Zest and juice the lime. Thinly slice the bell pepper into strips. Peel and dice the shallot. Chop the cilantro leaves. Cut the pineapple into small chunks.
3. Pat the chicken cutlets dry and season both sides with salt and pepper.
4. Heat 2 teaspoons cooking oil in a large skillet over medium-high heat. Add the chicken cutlets and cook until golden brown and cooked through, about 4-5 minutes per side. Transfer to a plate and tent with foil.
5. In the same skillet, add the remaining 2 teaspoons oil. Sauté the bell pepper and shallot for 2-3 minutes until slightly softened.
6. Add the pineapple, grated ginger, sweet Thai chili sauce, lime juice and 2 tablespoons water to the skillet. Cook for 1-2 minutes, stirring, until the sauce thickens slightly.
7. Remove the skillet from heat and stir in the butter until melted. Return the chicken to the skillet, turning to coat in the sauce.
8. Fluff the cooked rice with a fork and stir in the lime zest. Serve the chicken and vegetables over the rice, garnished with chopped cilantro.

Recipe Tips

FAQ

Can I use frozen pineapple?

Yes, thaw and drain it first to avoid excess liquid in the sauce.

Is this dish spicy?

It has a mild sweetness with a slight kick from the chili sauce. Adjust by adding more or less sauce.

Can I make this ahead?

The rice and sauce can be prepared in advance, but cook the chicken fresh for best texture.