Description
Sweet, savory, and comforting, this Pineapple Chicken and Rice recipe brings together juicy chunks of chicken, tangy pineapple, and tender rice for a simple and satisfying meal.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized cubes
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup long-grain rice or jasmine rice
- 1 tablespoon soy sauce
- 1 tablespoon olive oil or vegetable oil
- 1 garlic clove, minced
- ½ onion, diced
- 1½ cups chicken broth or water
- Salt and pepper to taste
- Optional garnish: sliced green onions or sesame seeds
Instructions
- Heat oil in a large skillet over medium heat.
- Add chicken pieces and cook until lightly browned and cooked through, about 5–7 minutes.
- Stir in onion and garlic, cooking for another 2–3 minutes until softened and fragrant.
- Add rice to the skillet and toast for a minute, stirring gently.
- Pour in chicken broth, soy sauce, and pineapple chunks. Stir everything together.
- Bring the mixture to a gentle boil, cover the skillet with a lid, and reduce heat to low.
- Simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
- Fluff rice with a fork, season with salt and pepper if needed, and garnish before serving.
Notes
- Add red bell peppers or snap peas for extra crunch and color.
- Use teriyaki sauce instead of soy sauce for a sweeter variation.
- Swap rice for cauliflower rice for a low-carb version.
- Store leftovers in an airtight container for up to 3 days.
- Reheat with a splash of broth or water to keep it moist.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 8g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
