Pineapple Chicken and Rice

why make this recipe

This dish mixes sweet pineapple with savory chicken and rice. It cooks in one pan and is quick to make. Kids and adults like the sweet and salty balance. It is a good weeknight meal when you want something easy and tasty.

introduction

Pineapple Chicken and Rice is a simple, one-skillet meal. You cook diced chicken, then add rice and broth, and finish with pineapple and peanuts. If you like sweet and savory chicken dishes, try our chicken and waffle sliders for another idea.

how to make Pineapple Chicken and Rice

1. Heat oil in a large skillet over medium heat.
2. Add diced chicken and cook until no longer pink. Stir in garlic powder, salt, and pepper.
3. Add jasmine rice, chicken broth, and soy sauce. Bring to a boil.
4. Cover, lower heat, and simmer for about 15 minutes, until the rice is tender and the liquid is absorbed.
5. Stir in pineapple chunks and chopped peanuts. Cook 2–3 more minutes until heated through.
6. Garnish with chopped green onions and serve.

Ingredients :

• 1 pound chicken breast, diced
• 1 cup jasmine rice
• 1 cup pineapple chunks (fresh or canned)
• 1/2 cup peanuts (chopped)
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Chopped green onions for garnish

Directions :

1. In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until no longer pink.
2. Stir in garlic powder, salt, and pepper.
3. Add the rice, chicken broth, and soy sauce to the skillet.
4. Bring to a boil, then cover and reduce the heat. Simmer for 15 minutes or until rice is cooked.
5. Stir in pineapple chunks and peanut pieces.
6. Cook for an additional 2-3 minutes until heated through.
7. Garnish with chopped green onions before serving.

how to serve Pineapple Chicken and Rice

Serve hot straight from the skillet. Add extra chopped green onions on top. You can add a lime wedge on the side for a fresh touch. This goes well with a simple green salad or steamed vegetables.

how to store Pineapple Chicken and Rice

Let the dish cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat in a skillet over low heat or microwave until hot. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

tips to make Pineapple Chicken and Rice

• Use fresh pineapple for a brighter flavor, or canned when you need convenience.
• Rinse the rice once for fluffier grains.
• Keep an eye on the rice while it cooks. If it dries before cooking, add a little more broth.
• Chop peanuts small so they mix well and give a nice crunch.
• Taste and adjust salt and soy sauce at the end.

variation (if any)

• Make it spicy: add sliced chili or a pinch of red pepper flakes.
• Use brown rice: increase the cooking time and broth as needed.
• Swap peanuts for cashews or almonds for a different nut flavor.
• Use thighs instead of breast for more juice and flavor.

FAQs

Q: Can I use frozen pineapple?
A: Yes. Thaw and drain it first, or add it frozen and cook a little longer.

Q: Can I make this in a rice cooker?
A: You can brown the chicken on the stove, then add chicken, rice, broth, and soy sauce to a rice cooker and cook. Stir in pineapple and peanuts after it finishes.

Q: Is this recipe gluten-free?
A: Use gluten-free soy sauce or tamari to make it gluten-free.

Q: Can I add vegetables?
A: Yes. Add bell peppers, peas, or carrots when you add the rice so they cook with it.

Pineapple Chicken and Rice

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Skillet
• Cuisine: Asian
• Diet: Gluten-Free Option

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Description

A delicious one-skillet meal combining sweet pineapple with savory chicken and rice, perfect for a quick weeknight dinner.

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Ingredients

Scale 1x2x3x

• 1 pound chicken breast, diced
• 1 cup jasmine rice
• 1 cup pineapple chunks (fresh or canned)
• 1/2 cup peanuts (chopped)
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Chopped green onions for garnish

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Instructions

1. In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until no longer pink.
2. Stir in garlic powder, salt, and pepper.
3. Add the rice, chicken broth, and soy sauce to the skillet.
4. Bring to a boil, then cover and reduce the heat. Simmer for 15 minutes or until rice is cooked.
5. Stir in pineapple chunks and peanut pieces.
6. Cook for an additional 2-3 minutes until heated through.
7. Garnish with chopped green onions before serving.

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Notes

For a fresh touch, serve with lime wedges. This dish pairs well with a green salad or steamed vegetables.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 10g
• Sodium: 600mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg