Description
Pineapple Chicken and Rice is a vibrant, one-pot meal that brings together tender chicken, sweet pineapple, and colorful vegetables in a deliciously savory sauce. This dish is not only easy to prepare but also perfect for busy weeknights or casual gatherings with family and friends. The combination of juicy pineapple and umami-rich soy sauce creates a unique flavor profile that everyone will love. Serve it over fragrant jasmine rice for a complete and satisfying meal that’s sure to become a favorite.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken pieces with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes until browned and cooked through. Remove chicken from skillet and set aside.
- In the same skillet, sauté onion, bell pepper, and garlic for 3-4 minutes until tender.
- Stir in pineapple chunks, soy sauce, honey (or brown sugar), and ginger (if using). Simmer for about 2 minutes.
- Add rice and chicken broth to the skillet. Bring to a boil, then reduce heat to low, cover, and cook for about 15-20 minutes until rice is tender.
- Fluff rice with a fork and stir in cooked chicken. Adjust seasoning as needed.
- Serve hot, garnished with chopped green onions and sesame seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 480
- Sugar: 12g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg