- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 cup uncooked long-grain white rice (or brown rice for a healthier option)
- 1 can (8 oz) pineapple chunks (reserve the juice)
- 1 red bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth (low-sodium preferred)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tablespoon olive oil or sesame oil
- 1 teaspoon ground ginger (or 1 tablespoon fresh ginger, grated)
- Optional: 1/4 teaspoon red pepper flakes for heat
For Garnish:
- Chopped green onions
- Sesame seeds
- Fresh cilantro or parsley
Step-by-Step Instructions
1. Prepare the Ingredients
- Dice the chicken into bite-sized pieces and season lightly with salt and black pepper.
- Dice the bell pepper and onion, mince the garlic, and measure out the remaining ingredients.
2. Cook the Chicken
- Heat the olive oil or sesame oil in a large skillet or Dutch oven over medium-high heat.
- Add the diced chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables
- In the same skillet, add the diced onion and bell pepper, cooking for 3–4 minutes until softened.
- Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
4. Cook the Rice
- Add the uncooked rice to the skillet and stir to coat it in the oil and spices, toasting it slightly for 1–2 minutes.
- Pour in the chicken broth, reserved pineapple juice, and soy sauce. Stir to combine.
- Add the pineapple chunks and bring the mixture to a gentle boil.
5. Simmer and Combine
- Reduce the heat to low, cover the skillet, and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
- Return the cooked chicken to the skillet, stirring gently to combine. Cover and let it heat through for 2–3 minutes.
6. Serve and Enjoy
- Remove the skillet from the heat and let it rest for 2–3 minutes before serving.
- Optional: Garnish with chopped green onions, sesame seeds, or fresh cilantro for added color and freshness.
- Serve warm and enjoy every bite of this sweet, savory, and tropical dish!
- Pair with steamed broccoli, a side salad, or crusty bread for a complete meal.
Tips for Success
- Use Fresh Pineapple: For an extra burst of flavor, use fresh pineapple instead of canned.
- Add Veggies: Stir in diced carrots, peas, or spinach for extra nutrition.
- Make It Spicier: Add diced jalapeños, red pepper flakes, or sriracha for a kick.
- Switch Proteins: Substitute chicken with shrimp, tofu, or pork for variety.
- Store Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of broth if needed.
Why This Recipe Works
This Pineapple Chicken and Rice combines the sweetness of pineapple with the savory richness of chicken and the comforting texture of rice. The result is a dish that’s both satisfying and indulgent, with layers of flavor that feel luxurious yet approachable. Whether served as a main course or a cozy family dinner, this recipe delivers big on taste and simplicity without requiring advanced cooking skills.
Conclusion: A Dish Everyone Will Love
Whether you’re craving something sweet and savory, looking for a way to elevate chicken and rice, or simply want to enjoy a tropical-inspired meal, this Pineapple Chicken and Rice is sure to delight. Its bold flavors, satisfying textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its adaptability means you can tailor it to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this dish might just inspire others to try it too! 🍍✨
