Pineapple Chicken and Rice
This easy 25-minute recipe combines tender chicken, sweet pineapple, and jasmine rice for a vibrant, comforting meal with tropical flair.
Ingredients
- Chicken Breast – 1 lb cubed (1-inch pieces)
- Fresh Pineapple – 1 cup cubed (or canned, drained and patted dry)
- Olive Oil – 1 tablespoon
- Yellow Onion – 1 medium chopped
- Garlic – 2 cloves minced
- Red Bell Pepper – 1 medium diced
- Jasmine Rice – 1 cup or basmati
- Chicken Broth – 2 cups low-sodium recommended
- Soy Sauce – 1 tablespoon
- Fresh Ginger – 1 teaspoon grated
- Salt and Pepper – to taste
- Green Onions – ¼ cup sliced (green parts)
- Sesame Seeds – 1 tablespoon toasted
Instructions
- Sear the Chicken:
- Heat olive oil in a large skillet over medium heat.
- Add cubed chicken and cook 6–7 minutes until golden brown and cooked through.
- Remove chicken from skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add chopped onion, garlic, and diced bell pepper.
- Sauté 3–4 minutes until onion is translucent and peppers soften.
- Add Pineapple:
- Stir in pineapple and cook 2 minutes until lightly caramelized but still firm.
- 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 18–20 minutes until rice is tender and liquid absorbed.
- Combine and Finish:
- Return cooked chicken to the skillet.
- Gently fold to combine and heat through, 2–3 minutes.
- Serve:
- Garnish with sliced green onions and toasted sesame seeds.
- Serve warm.
Notes
Rice Texture: Don’t lift the lid while rice cooks to maintain proper steam.
Spicy Variation: Add red pepper flakes or Thai chilies with the ginger.
Coconut Option: Replace half the broth with coconut milk for a creamy twist.
Storage: Refrigerate up to 3 days or freeze up to 2 months. Reheat with a splash of broth to keep moist.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce.