Pineapple Chicken and Rice

why make this recipe

This dish is simple and quick. It mixes sweet pineapple with savory chicken and rice. Families like it. You can cook it in one pan for less cleanup.

introduction

Pineapple Chicken and Rice is an easy meal with bright flavors and mild spice. It cooks mostly in one skillet and works for weeknights or a casual dinner. If you enjoy simple chicken recipes, you might also like the recipe for chicken and waffle sliders for another fun meal idea.

how to make Pineapple Chicken and Rice

1. Brown the diced chicken in olive oil until fully cooked. Set it aside.
2. Sauté garlic, ginger, and red bell pepper in the same skillet.
3. Add rice, chicken broth, reserved pineapple juice, soy sauce, and honey. Stir.
4. Bring to a boil, then cover and simmer on low until rice is tender.
5. Stir in the cooked chicken and drained pineapple chunks. Heat 2–3 minutes.
6. Garnish with cilantro and green onions. Season with salt and pepper. Serve.

Ingredients :

• 1 lb chicken breast, diced
• 1 tbsp olive oil
• 1 can (20 oz) pineapple chunks, drained (reserve juice)
• 1 cup jasmine or basmati rice, uncooked
• 1 1/2 cups chicken broth
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 clove garlic, minced
• 1 tsp ginger, grated or ground
• 1 red bell pepper, chopped
• 1/4 cup green onions, sliced
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Directions :

1. Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned and fully cooked, about 6–7 minutes. Remove from skillet and set aside.
2. In the same skillet, add garlic, ginger, and chopped bell pepper. Sauté for 2–3 minutes until fragrant.
3. Stir in rice, chicken broth, reserved pineapple juice, soy sauce, and honey. Combine well.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15–18 minutes, or until the rice is tender and liquid is absorbed.
5. Stir in cooked chicken and drained pineapple chunks. Cook for an additional 2–3 minutes until heated through.
6. Garnish with fresh cilantro and sliced green onions. Season with salt and pepper to taste. Serve and enjoy!

how to serve Pineapple Chicken and Rice

Serve hot from the skillet. Add extra cilantro or green onions on top. Offer lime wedges for a bright finish. It pairs well with a simple green salad.

how to store Pineapple Chicken and Rice

Cool the dish to room temperature within two hours. Put it in an airtight container. Refrigerate for up to 3–4 days. Reheat in a skillet over low heat or in the microwave until hot. For longer storage, freeze for up to 2 months. Thaw overnight in the fridge before reheating.

tips to make Pineapple Chicken and Rice

• Use jasmine or basmati for light, separate grains.
• Toast the rice a minute in the skillet for more flavor.
• Reserve pineapple juice to add sweetness and extra flavor.
• Cut chicken into even pieces to cook evenly.
• Taste and adjust soy sauce or honey for salt or sweetness.

variation (if any)

• Add frozen peas or snap peas for more color.
• Swap chicken for shrimp; cook shrimp at the end for a few minutes.
• Use brown rice, but increase cooking time and liquid as needed.
• Add a splash of rice vinegar or lime juice for tang.

FAQs

Q: Can I use leftover cooked chicken?
A: Yes. Stir it in at the end to warm through.

Q: Can I make this vegetarian?
A: Yes. Use firm tofu or chickpeas and vegetable broth instead of chicken.

Q: Is this dish spicy?
A: No. It is mild. Add chili flakes or sriracha if you want heat.

Q: Can I cook this in a rice cooker?
A: You can cook rice in the cooker, then mix in cooked chicken and pineapple after.

Pineapple Chicken and Rice

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten-free

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Description

An easy meal combining sweet pineapple with savory chicken and rice, perfect for weeknights.

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Ingredients

Scale 1x2x3x

• 1 lb chicken breast, diced
• 1 tbsp olive oil
• 1 can (20 oz) pineapple chunks, drained (reserve juice)
• 1 cup jasmine or basmati rice, uncooked
• 1 1/2 cups chicken broth
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 clove garlic, minced
• 1 tsp ginger, grated or ground
• 1 red bell pepper, chopped
• 1/4 cup green onions, sliced
• Salt and pepper, to taste
• Fresh cilantro, for garnish

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Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned and fully cooked, about 6–7 minutes. Remove from skillet and set aside.
2. In the same skillet, add garlic, ginger, and chopped bell pepper. Sauté for 2–3 minutes until fragrant.
3. Stir in rice, chicken broth, reserved pineapple juice, soy sauce, and honey. Combine well.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15–18 minutes, or until the rice is tender and liquid is absorbed.
5. Stir in cooked chicken and drained pineapple chunks. Cook for an additional 2–3 minutes until heated through.
6. Garnish with fresh cilantro and sliced green onions. Season with salt and pepper to taste. Serve and enjoy!

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Notes

Serve hot from the skillet with extra cilantro or green onions. Pairs well with a simple green salad.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 10g
• Sodium: 800mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg