Description
Pineapple Chicken and Rice delivers a tropical twist that makes dinner feel like a mini vacation right at your table. Tangy pineapple chunks mingle with tender chicken over fluffy rice, creating a quick and satisfying meal that brings sunshine to your plate.
Ingredients
Scale
Proteins:
- 2 chicken breasts (boneless, skinless)
Grains and Liquid Base:
- 1 cup jasmine rice
- 1 ½ cups chicken broth
Produce and Seasonings:
- 1 cup pineapple chunks
- ½ cup red bell pepper
- ½ cup green bell pepper
- 1 small onion
- 2 cloves garlic
- 2 green onions
- ½ teaspoon sesame seeds
Liquids and Spices:
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Combine 2 tablespoons soy sauce, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and ½ teaspoon black pepper in a bowl. Toss your chicken pieces in this marinade and refrigerate for 15-20 minutes.
- Place a large skillet over medium-high heat and add 1 tablespoon olive oil. Sear the marinated chicken for 5-7 minutes, stirring every 2 minutes until golden brown and fully cooked. Transfer chicken to a separate plate.
- In the same skillet, sauté 1 diced onion, ½ cup red bell pepper, ½ cup green bell pepper, and 2 minced garlic cloves for 3-4 minutes until vegetables soften.
- Add 1 cup uncooked jasmine rice to the skillet and toast for 1 minute. Pour in 1½ cups chicken broth, 1 tablespoon soy sauce, and ½ teaspoon ground ginger. Bring the mixture to a gentle simmer.
- Stir 1 cup pineapple chunks into the rice. Cover the skillet, reduce heat to low, and cook for 15 minutes until rice absorbs all liquid.
- Gently fluff the rice with a fork. Reintroduce the cooked chicken and mix thoroughly. Warm for an additional 2-3 minutes.
- Garnish with 2 sliced green onions and ½ teaspoon sesame seeds. Serve immediately while hot.
Notes
- Check chicken temperature with a meat thermometer to ensure it reaches 165°F for safe cooking.
- Drain pineapple chunks thoroughly to prevent excess liquid from making the rice soggy.
- Use jasmine or basmati rice for a more fragrant base that complements the sweet and savory flavors.
- For a gluten-free version, swap soy sauce with tamari and verify all other ingredients are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 26-29 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 355 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2.5 g
- Protein: 28 g
- Cholesterol: 70 mg