Pineapple Chicken and Rice
A bright, homey skillet meal that balances sweet pineapple with savory chicken and vegetables, all cooked in one pan for a quick and tasty dinner.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, diced Boneless skinless breasts preferred.
- 1 cup pineapple chunks Canned or fresh, drained if canned.
- 1 cup rice Use long-grain white rice.
- 1 cup chicken broth Low-sodium broth recommended.
- 1/2 cup bell pepper, diced Any color bell pepper can be used.
- 1/2 cup onion, diced Yellow or white onion preferred.
- 2 cloves garlic, minced Fresh garlic gives the best flavor.
- 1 tablespoon soy sauce Low-sodium soy sauce can be used.
- Salt and pepper to taste
- 2 tablespoons olive oil for cooking Or use a neutral oil for higher-heat browning.
Instructions
Preparation
- Dice the chicken, bell pepper, and onion. Mince the garlic. Measure the rice, pineapple, broth, and soy sauce. Pat the chicken dry with a paper towel and season lightly with salt and pepper.
- Heat a couple tablespoons of olive oil in a large pan over medium heat.
Cooking
- Add the diced chicken in a single layer and cook until golden on the outside and no longer pink on the surface, about 4–6 minutes. Remove the chicken to a plate and set aside.
- In the same pan, add more olive oil if needed, then add the diced onion, minced garlic, and bell pepper. Sauté for 2–3 minutes until softened.
- Return the chicken to the pan and stir in the rice, pineapple chunks, chicken broth, soy sauce, and a pinch of salt and pepper. Bring the mixture to a boil.
- Once boiling, reduce heat to low, cover, and simmer for about 20 minutes until rice is tender and liquid is absorbed.
- Remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork and adjust seasoning if needed.
Notes
Serve topped with sliced green onions or toasted sesame seeds. Great for meal prep and reheats well.