Why Make This Recipe
Pineapple Chicken and Rice is a delicious and colorful dish that brings a sweet and savory twist to your dinner table. This recipe is not only easy to make but also full of flavor. The combination of tender chicken, juicy pineapple, and fluffy rice makes it a satisfying meal for everyone. Plus, it’s a great way to enjoy a taste of the tropics without leaving your kitchen.
How to Make Pineapple Chicken and Rice
Ingredients
- 1 lb chicken breast, diced
- 1 tbsp olive oil
- 1 can (20 oz) pineapple chunks, drained (reserve juice)
- 1 cup jasmine or basmati rice, uncooked
- 1 1/2 cups chicken broth
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 clove garlic, minced
- 1 tsp ginger, grated or ground
- 1 red bell pepper, chopped
- 1/4 cup green onions, sliced
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Directions
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken and cook until browned and fully cooked, about 6-7 minutes. Remove from skillet and set aside.
- In the same skillet, add garlic, ginger, and chopped bell pepper. Sauté for 2-3 minutes until fragrant.
- Stir in rice, chicken broth, reserved pineapple juice, soy sauce, and honey. Combine well.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the rice is tender and liquid is absorbed.
- Stir in cooked chicken and drained pineapple chunks. Cook for an additional 2-3 minutes until heated through.
- Garnish with fresh cilantro and sliced green onions. Season with salt and pepper to taste. Serve and enjoy!
How to Serve Pineapple Chicken and Rice
Serve Pineapple Chicken and Rice hot, straight from the skillet. It goes well with a side of steamed vegetables or a light salad. You can also add extra garnishes like lime wedges or more cilantro for added flavor. This dish makes a great centerpiece for family dinners or casual gatherings.
How to Store Pineapple Chicken and Rice
To store leftovers, let Pineapple Chicken and Rice cool down completely. Transfer it to an airtight container and refrigerate. It will stay fresh for up to 3 days. You can also freeze it for up to 2 months. When ready to eat, reheat in the microwave or stovetop until warmed through.
Tips to Make Pineapple Chicken and Rice
- For added flavor, marinate the chicken in soy sauce and honey for a few hours before cooking.
- If you like it spicy, add some crushed red pepper flakes or diced jalapeños.
- Use brown rice instead of white for a healthier option, but be sure to adjust the cooking time accordingly.
Variation
You can easily customize this recipe by adding other vegetables like peas, carrots, or corn. For a vegetarian option, substitute chicken with tofu or chickpeas.
FAQs
Q: Can I use other types of rice?
A: Yes, you can use any type of rice, but the cooking time may vary. Check the package instructions for the best results.
Q: Is this recipe gluten-free?
A: To make it gluten-free, use tamari instead of soy sauce and ensure your chicken broth is gluten-free.
Q: Can I add more pineapple?
A: Absolutely! You can add more pineapple chunks for an extra sweet flavor. Just make sure to balance the other seasonings accordingly.
Pineapple Chicken and Rice
A delicious and colorful dish that combines tender chicken, juicy pineapple, and fluffy rice for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (if using tamari)
Ingredients
- 1 lb chicken breast, diced
- 1 tbsp olive oil
- 1 can (20 oz) pineapple chunks, drained (reserve juice)
- 1 cup jasmine or basmati rice, uncooked
- 1 1/2 cups chicken broth
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 clove garlic, minced
- 1 tsp ginger, grated or ground
- 1 red bell pepper, chopped
- 1/4 cup green onions, sliced
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken and cook until browned and fully cooked, about 6-7 minutes. Remove from skillet and set aside.
- In the same skillet, add garlic, ginger, and chopped bell pepper. Sauté for 2-3 minutes until fragrant.
- Stir in rice, chicken broth, reserved pineapple juice, soy sauce, and honey. Combine well.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes or until the rice is tender and liquid is absorbed.
- Stir in cooked chicken and drained pineapple chunks. Cook for an additional 2-3 minutes until heated through.
- Garnish with fresh cilantro and sliced green onions. Season with salt and pepper to taste. Serve and enjoy!
Notes
For added flavor, marinate the chicken in soy sauce and honey for a few hours before cooking. For a healthier option, use brown rice but adjust the cooking time accordingly.