Chinese Pineapple Chicken

Looking for a flavorful and healthy dinner that’s quick and easy to make? This Chinese Pineapple Chicken brings together the sweet tang of pineapple, savory spices, and tender chicken in one deliciously satisfying dish. Perfect for weeknight meals or weekend dinners, this air fryer recipe will quickly become a household favorite!

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Course: Main Course

Cuisine: Chinese

Keyword: air fryer, chicken, chicken recipe, chinese, pork recipe, quick recipe, weeknight recipe, airfryer recipe, asian recipe, chinese recipe, rice recipe, pork recipe, quick recipe, easy recipe, weeknight meal, weeknight recipe

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 559kcal

Equipment

1 Resealable Bag or a bowl with a lid for marinading
1 Small bowl
1 Medium sauce pan
1 Fry Pan
1 Measuring cups
1 Measuring spoons

Ingredients

1 lb Boneless Skinless Chicken Breasts
20 oz Pineapple Chunks
4 tbsp Olive Oil divided
¼ tsp Pepper
¼ tsp Onion Powder
½ tsp Paprika
½ tsp Garlic Salt
⅓ cup Sweet Chili Sauce
2 tbsp Rice Wine Vinegar
¼ each Medium Onion
1 cup Zucchini sliced
3 each Carrots peeled and sliced
1 cup Jasmine Rice
1¾ cup Water

Instructions

Cut the chicken into 1-inch cubes and place into a resealable bag or a sealable bowl.
To make the marinade, in a small bowl mix together ½ cup pineapple juice from the can of pineapple chunks, 2 tbsp olive oil, pepper, onion powder, paprika, and garlic salt.
Add the marinade to the chicken. Marinade for 2-12 hours.
In a medium saucepan add the rice and the water. Cover and bring to a boil over medium heat. Once boiling, reduce heat to low and let simmer for 15 minutes. Do not remove the lid. To stir, just give the pan a gentle shake. Remove from the heat when done. Fluff with a fork before serving.
While the rice is cooking prepare the chicken and the vegetables and sauce.
To prepare the chicken, preheat the air fryer to 400 degrees. Add the chicken cubes and air fry for 12 minutes turning halfway through. Cook until golden and no longer pink inside.
Meanwhile, heat up 2 tbsp olive oil in a fry pan on medium heat. Add the carrots and onion. Saute for 4-5 minutes. Add the zucchini, the pineapple chucks and the remaining pineapple juice, sweet chili sauce, and the rice wine vinegar. Cook for 3-4 minutes or until the zucchini is tender.
To serve put a quarter of the rice on a plate. Top with a quarter of the vegetables and a quarter of the chicken. Serve immediately.

Nutrition