Pineapple Chicken and Rice
Warm, tangy, and just a little bit tropical, this one-skillet dish brings together juicy pineapple chunks and tender chicken over fluffy rice, perfect for weeknights or potlucks.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Boneless and skinless for ease and speed.
- 1 cup pineapple chunks (fresh or canned) Drain canned pineapple if not using syrup.
- 1 cup rice (white or brown) White rice cooks faster; brown rice may need more time.
- 2 cups chicken broth Use additional broth for brown rice cooking.
- 1 piece bell pepper, chopped Any color bell pepper can be used.
- 1 piece onion, chopped White or yellow onion preferred.
- 2 cloves garlic, minced
- 1 tablespoon soy sauce Tamari for gluten-free option.
- 1 tablespoon olive oil For sautéing.
- to taste salt and pepper Adjust according to preference.
- for garnish Chopped green onions
Instructions
Cooking
- In a large skillet, heat olive oil over medium heat.
- Add diced chicken and cook until browned.
- Add onion, garlic, and bell pepper; sauté until vegetables are softened.
- Stir in rice and chicken broth; bring to a boil.
- Add pineapple chunks and soy sauce; season with salt and pepper.
- Reduce heat to low, cover, and simmer for about 20 minutes or until rice is cooked.
- Fluff with a fork and garnish with chopped green onions before serving.
Notes
Rice: White rice cooks faster and will yield a softer texture; brown rice is nuttier and requires longer cooking time. Pineapple: Fresh adds brightness, canned is convenient. Chicken: Thighs can be used for flavor.