Pineapple Orange Chicken W Rice
Infuse your weeknight dinner routine with a burst of tropical flavor by trying this Pineapple Orange Chicken with Rice recipe. This dish combines tender, pan-seared boneless chicken thighs with a luscious, tangy-sweet sauce made from fresh pineapple chunks, orange juice, honey, and soy sauce. Elevated with the aromatic notes of garlic, ginger, and a glossy cornstarch-thickened glaze, this one-skillet wonder strikes the perfect balance of savory and fruity. Paired with fragrant jasmine rice and garnished with vibrant green onions, this recipe is ready in just 50 minutes, making it ideal for busy evenings. Whether you're hosting or craving a simple yet exotic homemade delight, this Pineapple Orange Chicken with Rice will transport your taste buds to a tropical paradise.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1.5 cups pineapple chunks (fresh or canned, drained)
- 1 cup orange juice
- 0.25 cup soy sauce
- 2 tablespoons honey
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup jasmine rice
- 2 cups water (for cooking rice)
- 2 tablespoons green onions, chopped (optional garnish)
Instructions
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine 1 cup of rice with 2 cups of water. Bring to a boil, then cover, reduce heat to low, and simmer for about 15-18 minutes. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
While the rice is cooking, season the chicken thighs with salt and black pepper on both sides.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 4-5 minutes on each side until golden brown but not cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
Add the orange juice, soy sauce, honey, and pineapple chunks to the skillet. Stir to combine and bring the mixture to a simmer.
In a small bowl, mix the cornstarch and 2 tablespoons of water to create a slurry. Gradually stir the slurry into the skillet, allowing the sauce to thicken, about 2 minutes.
Return the chicken to the skillet, ensuring it is coated with the sauce. Cover and simmer for 15 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Serve the pineapple orange chicken over the prepared jasmine rice. Garnish with chopped green onions, if desired.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 899 mg | 39% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 22.8 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
