Pineapple Chicken and Rice

why make this recipe

Pineapple Chicken and Rice is quick, tasty, and easy to cook. It mixes sweet pineapple with savory chicken and rice. You can make it in one pan. It works well for busy weeknights, lunch, or a simple family meal.

introduction

This dish has juicy chicken, soft jasmine rice, and bright pineapple in one skillet. It uses simple ingredients you may already have. If you like simple chicken dishes, you might also enjoy a small game day treat like chicken and waffle sliders.

how to make Pineapple Chicken and Rice

Cook the onions and garlic first to add flavor. Brown the diced chicken, then add the bell pepper and pineapple. Stir in the rice and chicken broth, cover, and let it cook until the rice is tender. Finish with soy sauce and fluff the rice.

Ingredients :

• 1 lb chicken breast, diced
• 1 cup jasmine rice
• 1 cup pineapple chunks (fresh or canned)
• 2 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• Salt and pepper to taste
• Green onions for garnish (optional)

Directions :

1. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until softened.
2. Add diced chicken, season with salt and pepper, and cook until browned.
3. Stir in bell pepper and pineapple chunks, cook for 2-3 minutes.
4. Add jasmine rice and chicken broth. Bring to a boil, then reduce heat to low and cover. Cook for about 15-20 minutes until rice is tender and liquid is absorbed.
5. Stir in soy sauce and fluff the rice with a fork.
6. Garnish with green onions, if desired, and serve warm.

how to serve Pineapple Chicken and Rice

Serve warm straight from the skillet. Spoon it into bowls or on plates. Add extra chopped green onions on top for color. A side salad or steamed vegetables pair well.

how to store Pineapple Chicken and Rice

Cool the dish to room temperature before storing. Put into airtight containers and refrigerate for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Reheat in the microwave or on the stove with a splash of water or broth.

tips to make Pineapple Chicken and Rice

• Cut chicken into even pieces so it cooks evenly.
• Use fresh pineapple for a brighter flavor, or drained canned pineapple to avoid extra liquid.
• Do not lift the lid while the rice cooks. Let it steam undisturbed for best texture.
• Taste and adjust salt and soy sauce at the end.

variation (if any)

• Use brown rice, but increase cooking time and liquid as needed.
• Swap soy sauce for teriyaki sauce for a sweeter glaze.
• Add snap peas, carrots, or broccoli for more vegetables.
• Add a pinch of red pepper flakes or a splash of hot sauce for heat.

FAQs

Q: Can I use frozen pineapple?
A: Yes. Thaw or add a little longer to cook so excess water evaporates.

Q: Can I use thighs instead of chicken breast?
A: Yes. Thighs stay juicier and work well. Cut them into similar size pieces and cook until done.

Q: My rice is still hard after 20 minutes. What should I do?
A: Add 1/4 cup more broth or water, cover, and cook a few more minutes until tender.

Q: Can I make this on the stove and then finish in the oven?
A: Yes. After adding rice and broth, you can transfer to an oven-safe dish, cover, and bake at 350°F (175°C) until rice is done.

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

Pineapple Chicken and Rice

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten-Free

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Description

A quick and easy one-pan dish featuring juicy chicken, fluffy jasmine rice, and sweet pineapple, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 1 lb chicken breast, diced
• 1 cup jasmine rice
• 1 cup pineapple chunks (fresh or canned)
• 2 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• Salt and pepper to taste
• Green onions for garnish (optional)

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Instructions

1. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until softened.
2. Add diced chicken, season with salt and pepper, and cook until browned.
3. Stir in bell pepper and pineapple chunks, cook for 2-3 minutes.
4. Add jasmine rice and chicken broth. Bring to a boil, then reduce heat to low and cover. Cook for about 15-20 minutes until rice is tender and liquid is absorbed.
5. Stir in soy sauce and fluff the rice with a fork.
6. Garnish with green onions, if desired, and serve warm.

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Notes

For best flavor, use fresh pineapple. Adjust soy sauce according to taste. Ensure to cut chicken into even pieces for uniform cooking.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 80mg