Sticky Pineapple Chicken with Rice
Sweet and tangy glazed chicken with pineapple and peppers, an easy gluten free dinner that kids love.
- Time35 mins
- LevelEasy
- Costabout £1.59 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice, then cook it in boiling water for 12 minutes. Drain and keep warm.
12 min - 2
Toss the chicken with the cornflour until lightly coated.
- 3
Heat the oil in a large frying pan over a high heat. Cook the chicken for 6 minutes, turning, until golden.
6 min - 4
Add the pepper and pineapple and cook for 3 minutes.
3 min - 5
Mix the pineapple juice, tamari, ketchup and vinegar. Pour into the pan and bubble for 3 minutes until it turns thick and glossy.
3 min - 6
Add the peas for the last minute. Serve over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.