Pineapple Chicken and Rice
A delightful one-pan meal that combines the sweetness of pineapple with hearty chicken and rice, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned) Fresh pineapple is preferred for flavor.
- 1 cup jasmine or basmati rice
- 2 cups chicken broth Adjust based on rice type.
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce Adjust to taste.
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions or cilantro for garnish
Instructions
Cooking
- In a large skillet or pan, heat olive oil over medium heat.
- Add the onion and garlic, sauté until fragrant.
- Add the chicken pieces, season with salt and pepper, and cook until browned.
- Stir in the pineapple chunks and soy sauce.
- Add the rice and chicken broth, stir to combine.
- Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes until the rice is cooked and has absorbed the liquid.
- Fluff with a fork and garnish with green onions or cilantro before serving.
Notes
To store leftovers, let the dish cool down, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days or frozen for up to 2 months. Thaw in the refrigerator before reheating. Add vegetables or use shrimp for variation.