Description
This Pineapple Chicken and Rice recipe offers a perfect blend of tender chicken, sweet pineapple, and fluffy rice, creating a deliciously easy and tropical-inspired dinner ideal for busy weeknights or impressing guests. It’s a satisfying dish that balances sweetness and savoriness with minimal preparation and cooking effort.
Ingredients
Scale
Chicken and Rice
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup long grain white rice
- 1 1/2 cups chicken broth
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon ginger, freshly grated or ground
- Salt and pepper, to taste
Garnishes and Optional Add-ins
- Chopped green onions or fresh cilantro for garnish
- Red bell peppers or snap peas (optional, for added vegetables)
Instructions
- Prepare the Ingredients: Gather all ingredients. Cut the chicken into bite-size pieces, chop onion and garlic, and have the pineapple chunks ready. Measure rice and chicken broth.
- Sauté the Aromatics and Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium heat. Add the chopped onion and garlic, sautéing for about 2-3 minutes until fragrant and translucent. Add the chicken pieces, season lightly with salt and pepper, and cook until the chicken is browned on all sides but not fully cooked through, about 5-6 minutes.
- Add Rice and Flavorings: Stir in the rice, freshly grated ginger, and soy sauce to coat everything evenly. Cook for 1-2 minutes to toast the rice slightly, enhancing flavor.
- Add Liquids and Pineapple: Pour in 1 1/2 cups of chicken broth and add the pineapple chunks. Stir well to combine, then bring the mixture to a boil.
- Simmer the Dish: Reduce heat to a low simmer, cover the pan with a tight-fitting lid, and cook for about 18-20 minutes, or until the rice is fully cooked and liquid is absorbed. Avoid lifting the lid during cooking to maintain steam.
- Finish and Serve: Once cooked, remove from heat and let it sit, covered, for 5 minutes to steam further. Fluff the rice gently with a fork. Garnish with chopped green onions or cilantro. Optionally, stir in sautéed bell peppers or snap peas before serving for additional texture and color.
- Enjoy: Serve warm with a side of crisp green salad or steamed vegetables for a balanced meal.
Notes
- Using fresh pineapple adds a brighter flavor, but canned pineapple chunks also work well—just drain the juice to prevent excess moisture.
- For a vegetarian version, substitute chicken with firm tofu and use vegetable broth instead of chicken broth.
- Make sure to use a pan with a tight-fitting lid to properly steam the rice.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely in a microwave or on the stovetop.
