Pineapple Chicken and Rice

why make this recipe

This dish cooks in one skillet. It mixes sweet pineapple and savory chicken with rice for a full meal. It uses simple ingredients and little fuss. It is good for weeknights and for feeding a family.

introduction

Pineapple Chicken and Rice is easy and tasty. You brown the chicken, add vegetables, then cook rice with pineapple and broth until done. If you like simple chicken dishes, you may also enjoy a different easy treat like this chicken and waffle sliders recipe that is fun for game day.

how to make Pineapple Chicken and Rice

Start by cooking the chicken in oil until it is brown and cooked through. Add the onion, bell pepper, and garlic and cook until soft. Stir in the pineapple, rice, chicken broth, and soy sauce. Bring the pan to a boil, then cover and simmer on low until the rice is done. Fluff the rice and serve hot with green onions or cilantro on top.

Ingredients :

• 1 lb chicken breasts, cut into bite-sized pieces
• 1 cup pineapple chunks (fresh or canned)
• 1 cup white rice
• 2 cups chicken broth
• 1 bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Green onions or cilantro for garnish

Directions :

1. In a large skillet, heat the olive oil over medium heat.
2. Add the chicken pieces and cook until browned and cooked through.
3. Add the onion, bell pepper, and garlic; sauté until the vegetables are tender.
4. Stir in the pineapple chunks, rice, chicken broth, soy sauce, and season with salt and pepper.
5. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes until the rice is cooked.
6. Fluff the rice with a fork and serve hot, garnished with green onions or cilantro.

how to serve Pineapple Chicken and Rice

Serve hot right from the skillet. Top with chopped green onions or cilantro for color and fresh taste. Add a squeeze of lime if you like extra tang. This dish goes well with a simple green salad or steamed vegetables.

how to store Pineapple Chicken and Rice

Let the dish cool to room temperature, then put it in an airtight container. Store in the refrigerator for up to 3–4 days. To reheat, warm on the stove or in the microwave until hot. You can freeze it in a freezer-safe container for up to 2 months; thaw in the fridge before reheating.

tips to make Pineapple Chicken and Rice

• Brown the chicken well for more flavor.
• If you use canned pineapple, drain some juice so the rice does not get too wet.
• Stir once or twice while simmering to keep rice from sticking.
• Taste and add salt or more soy sauce at the end.
• Use a tight lid to keep steam in while the rice cooks.

variation (if any)

• Use brown rice, but add more broth and cook longer.
• Swap soy sauce for teriyaki sauce for a sweeter taste.
• Add chopped carrots, peas, or snap peas for more vegetables.
• Use pork or tofu instead of chicken for a change.

FAQs

Q: Can I use leftover cooked rice?
A: Yes. If you use cooked rice, add it near the end and heat until warm. Do not simmer it for 20 minutes or it may get mushy.

Q: Can I use frozen pineapple?
A: Yes. Thaw it a bit and drain excess liquid before adding if it is watery.

Q: Is this dish spicy?
A: No. It is mild. Add a pinch of red pepper flakes or sliced chili if you want heat.

Q: Can I cook this in a rice cooker?
A: You can brown the chicken and vegetables first, then add everything to a rice cooker and cook until the rice is done. Adjust the liquid as needed.

Q: How do I make it gluten free?
A: Use gluten-free soy sauce or tamari to keep it gluten free.

Pineapple Chicken and Rice

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Skillet Cooking
• Cuisine: Asian
• Diet: Gluten-Free

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Description

A delicious one-skillet dish combining sweet pineapple and savory chicken with rice, perfect for weeknight meals and feeding a family.

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Ingredients

Scale 1x2x3x

• 1 lb chicken breasts, cut into bite-sized pieces
• 1 cup pineapple chunks (fresh or canned)
• 1 cup white rice
• 2 cups chicken broth
• 1 bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Green onions or cilantro for garnish

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Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the chicken pieces and cook until browned and cooked through.
3. Add the onion, bell pepper, and garlic; sauté until the vegetables are tender.
4. Stir in the pineapple chunks, rice, chicken broth, soy sauce, and season with salt and pepper.
5. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes until the rice is cooked.
6. Fluff the rice with a fork and serve hot, garnished with green onions or cilantro.

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Notes

For added flavor, brown the chicken well. Use a tight lid while cooking to retain steam.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 8g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 70mg