Why You’ll Love This Recipe
This Pineapple Chicken and Rice is a delicious combination of sweet and savory flavors. Tender chicken, juicy pineapple, and fragrant jasmine rice come together in a dish that’s both easy to make and packed with flavor. The addition of soy sauce and ginger adds a delightful umami kick, making it perfect for a weeknight dinner or a special occasion.
Ingredients
- 1 lb chicken breast, cubed
- 1 cup pineapple, cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- ¼ cup green onions, sliced
- 1 tablespoon sesame seeds
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the cubed chicken and cook until golden brown and fully cooked. Remove and set aside.
- Sauté the Vegetables: In the same skillet, sauté onion, garlic, and red bell pepper until softened.
- Add Pineapple: Stir in the cubed pineapple and cook for about 2 minutes.
- Cook the Rice: Add jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is fully cooked.
- Combine Everything: Return the cooked chicken to the skillet and mix well. Heat through for 2-3 minutes.
- Garnish and Serve: Sprinkle with green onions and sesame seeds before serving.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicy Kick: Add red pepper flakes or sriracha for extra heat.
- Extra Veggies: Toss in broccoli, snap peas, or carrots for added nutrition.
- Protein Swap: Try shrimp or tofu instead of chicken.
- Brown Rice Option: Use brown rice instead of jasmine rice (adjust cooking time).
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze portions for up to 2 months in a sealed container.
- Reheating: Warm on the stovetop over low heat or microwave with a splash of water to prevent drying out.
FAQs
1. Can I use canned pineapple?
Yes, but drain excess juice to avoid making the dish too sweet.
2. What type of rice works best?
Jasmine rice is ideal for its fragrant aroma, but basmati or long-grain rice also works.
3. Can I make this dish vegetarian?
Yes! Replace chicken with tofu or chickpeas for a plant-based version.
4. How do I prevent the rice from sticking?
Make sure to stir occasionally and use a well-oiled pan.
5. Can I use frozen chicken?
Yes, but thaw completely before cooking for even results.
6. Can I cook this in a rice cooker?
Yes, after sautéing the chicken and veggies, transfer everything to a rice cooker and follow its rice cooking instructions.
7. What side dishes go well with this?
Steamed vegetables, egg rolls, or a light cucumber salad pair perfectly.
8. How do I make this dish gluten-free?
Use gluten-free soy sauce or coconut aminos instead of regular soy sauce.
9. Can I use brown sugar instead of soy sauce?
Soy sauce adds umami depth, but a little brown sugar can enhance the sweetness if desired.
10. Can I cook this dish in one pot?
Yes! Cooking the chicken, then the veggies, and finally the rice all in one skillet keeps things easy and flavorful.
Conclusion
This Pineapple Chicken and Rice recipe brings together sweet and savory flavors for a perfectly balanced meal. With tender chicken, tropical pineapple, and fragrant rice, it’s a dish that’s both comforting and refreshing. Try it today for a delicious, homemade dinner that feels like a tropical getaway!
Print
Pineapple Chicken and Rice
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner, One-Pot Meal
- Method: Stovetop
- Cuisine: Asian-Inspired, Tropical
- Diet: Gluten Free
Description
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This Pineapple Chicken and Rice is a perfect balance of sweet and savory, featuring tender chicken, juicy pineapple, and fragrant jasmine rice cooked with soy sauce, ginger, and garlic. A quick and easy one-pan meal, perfect for busy weeknights or a tropical-inspired dinner!
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Ingredients
For the Chicken and Rice:
- 1 lb chicken breast, cubed
- 1 cup pineapple, cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- Salt and pepper to taste
For Garnish:
- ¼ cup green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add cubed chicken and cook until golden brown and fully cooked. Remove and set aside.
- Sauté the Vegetables: In the same skillet, sauté onion, garlic, and red bell pepper until softened.
- Add Pineapple: Stir in the cubed pineapple and cook for about 2 minutes to release juices.
- Cook the Rice: Add jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is fully cooked.
- Combine Everything: Return the cooked chicken to the skillet and mix well. Let heat through for 2-3 minutes.
- Garnish and Serve: Sprinkle with green onions and sesame seeds before serving. Enjoy!
Notes
- For extra caramelization: Sauté the pineapple in a dry pan before adding to the dish.
- For best texture: Let the rice sit covered for 5 minutes after cooking before fluffing with a fork.
- One-pot option: Cook the chicken, then add veggies and rice directly to the same pan for easy cleanup.
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