Description
Whip up this easy pineapple chicken and rice for a quick dinner that’ll make your taste buds dance with tropical flavors. Sweet pineapple chunks and tender chicken create a simple meal your family will devour in minutes.
Ingredients
Scale
• Main Ingredients
- 1 lb boneless skinless chicken breast, diced
- 1 cup jasmine or basmati rice (uncooked)
- 1 can 20 oz pineapple chunks, drained (reserve juice)
- 1 red bell pepper, chopped
- ¼ cup green onions, sliced
• Liquids and Sauces
- 1½ cups chicken broth
- ¼ cup soy sauce
- 2 tablespoons honey
• Flavor Enhancers and Extras
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon ginger, grated or ground
- Salt to taste
- Pepper to taste
- Fresh cilantro (optional garnish)
Instructions
- Dice the chicken breast into bite-sized pieces, then generously season with salt and pepper so every morsel absorbs the seasoning.
- Warm 1 tablespoon olive oil in a large skillet over medium heat until it shimmers and easily coats the pan’s surface.
- Add the seasoned chicken pieces to the hot skillet, spreading them in a single layer to ensure even browning.
- Cook the chicken for 6-7 minutes, stirring occasionally, until each piece develops a golden exterior and reaches an internal temperature of 165°F.
- Transfer the cooked chicken to a clean plate, keeping it warm for later incorporation.
- In the same skillet, add a small splash of additional oil if the pan seems dry.
- Toss in the minced garlic, grated ginger, and chopped red bell pepper, creating an aromatic base for your dish.
- Sauté the vegetables for 2-3 minutes, allowing them to soften and release their fragrant oils.
- Pour the uncooked rice directly into the skillet with the sautéed vegetables.
- Add 1½ cups chicken broth, ¼ cup reserved pineapple juice, ¼ cup soy sauce, and 2 tablespoons honey to the rice mixture.
- Stir all ingredients thoroughly to ensure even distribution of liquids and flavors.
- Increase heat to bring the mixture to a gentle boil, watching carefully to prevent scorching.
- Reduce heat to low, cover the skillet, and let the rice simmer for 15-18 minutes until liquid is fully absorbed.
- Gently fold the reserved chicken and 20 oz pineapple chunks into the cooked rice.
- Warm everything together for an additional 2-3 minutes, allowing flavors to meld.
- Garnish with ¼ cup sliced green onions and fresh cilantro for a bright, fresh finish.
- Serve immediately, offering optional lime wedges or sriracha on the side for personalized heat and zest.
Notes
- Choose chicken breasts or thighs depending on your preferred texture and flavor profile.
- Toast the rice briefly before adding liquid to enhance its nutty undertones and prevent clumping.
- Keep the skillet heat at medium to avoid burning garlic and ensure even cooking of vegetables.
- Substitute white rice with brown rice for added nutrition, but increase cooking liquid and time by about 10 minutes.
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg