Pineapple Chicken and Rice

why make this recipe

This dish is quick, simple, and tasty. It uses few ingredients you can find at home. It gives sweet and savory flavors in one pan. It also makes a full meal with rice and chicken.

introduction

Pineapple Chicken and Rice is an easy weeknight meal that cooks fast and tastes fresh. If you like simple chicken dinners, you might also enjoy a chicken and waffle sliders game day recipe for another fun idea. This recipe mixes sweet pineapple with salty soy sauce for a bright, filling plate.

how to make Pineapple Chicken and Rice

Follow the steps below in order. Use medium heat so the chicken cooks through and the flavors blend. Stir often so nothing sticks.

Ingredients :

• 2 cups cooked rice
• 1 pound chicken breast, cubed
• 1 cup fresh pineapple, diced
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh herbs (like cilantro) for garnish
• Lime wedges for serving

Directions :

1. In a large skillet, heat olive oil over medium heat.
2. Add the chopped onion and garlic; sauté until soft.
3. Add the cubed chicken and cook until browned and cooked through.
4. Stir in the diced pineapple.
5. In a small bowl, mix soy sauce and brown sugar; pour over the chicken and pineapple.
6. Add the cooked rice and stir to combine.
7. Cook for an additional 3-5 minutes until everything is heated through.
8. Season with salt and pepper to taste.
9. Serve garnished with fresh herbs and lime wedges.

how to serve Pineapple Chicken and Rice

Serve hot on plates or in bowls. Squeeze a lime wedge over each serving for extra bright flavor. Add a sprinkle of cilantro or green onion on top. This goes well with a simple side salad or steamed vegetables.

how to store Pineapple Chicken and Rice

Let the dish cool to room temperature, then place in an airtight container. Store in the fridge for up to 3 days. Reheat in a pan over medium heat or in the microwave until hot. For longer storage, freeze in a sealed container for up to 2 months and thaw in the fridge before reheating.

tips to make Pineapple Chicken and Rice

• Cut the chicken into even cubes so it cooks evenly.
• Use fresh pineapple for better texture, but canned works in a pinch. Drain canned pineapple before adding.
• Cook rice ahead to save time. Cold, cooked rice mixes better and does not get mushy.
• Taste the sauce before serving and add more soy sauce or sugar to balance salt and sweet.
• If you like heat, add a pinch of red pepper flakes or a dash of hot sauce.

variation (if any)

• Use brown rice or jasmine rice instead of white rice.
• Swap chicken for shrimp or tofu for a different protein.
• Add bell peppers, snap peas, or carrots for more color and crunch.
• For a thicker sauce, mix 1 teaspoon cornstarch with 2 tablespoons water and stir in during step 6.

FAQs

Q: Can I use frozen pineapple?
A: Yes. Thaw and drain frozen pineapple before adding so it does not add too much water.

Q: How do I make this gluten-free?
A: Use gluten-free soy sauce or tamari instead of regular soy sauce.

Q: Can I cook this in the oven?
A: You can bake the chicken and pineapple at 400°F (200°C) until cooked, then mix with cooked rice and sauce on the stove.

Q: Is this recipe good for meal prep?
A: Yes. It stores well and reheats easily for lunches or dinners.

Q: Can I double the recipe?
A: Yes. Use a larger pan and stir often so everything cooks evenly.

Pineapple Chicken and Rice

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten-Free

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Description

An easy weeknight meal that combines sweet pineapple with savory chicken and rice, perfect for a quick dinner.

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Ingredients

Scale 1x2x3x

• 2 cups cooked rice
• 1 pound chicken breast, cubed
• 1 cup fresh pineapple, diced
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh herbs (like cilantro) for garnish
• Lime wedges for serving

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Instructions

1. In a large skillet, heat olive oil over medium heat.
2. Add the chopped onion and garlic; sauté until soft.
3. Add the cubed chicken and cook until browned and cooked through.
4. Stir in the diced pineapple.
5. In a small bowl, mix soy sauce and brown sugar; pour over the chicken and pineapple.
6. Add the cooked rice and stir to combine.
7. Cook for an additional 3-5 minutes until everything is heated through.
8. Season with salt and pepper to taste.
9. Serve garnished with fresh herbs and lime wedges.

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Notes

Use fresh pineapple for better texture, but canned works in a pinch. Let the dish cool to store in the fridge or freezer.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 10g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg