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Delicious Pineapple Chicken served with rice in a vibrant dish

Pineapple Chicken and Rice

A warm and comforting dish that combines sweet pineapple, tender chicken, and fluffy rice, perfect for easy weeknight dinners or impressing guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 480
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces Can substitute with boneless skinless chicken thighs for richer flavor
For the pineapple
  • 1 cup pineapple chunks, fresh or canned Drain canned pineapple for less sweetness; reserve juice if desired
For the rice
  • 1 cup white long-grain or brown rice Brown rice requires longer cooking time and slightly more liquid
For the liquid
  • 2 cups low-sodium chicken broth Use vegetable broth for a lighter taste or meatless option
For the vegetables
  • 1 bell pepper, diced Any color
  • 1 medium onion, diced Yellow or sweet onion preferred
  • 2 cloves garlic, minced Or about 1 teaspoon pre-minced
For seasoning and fat
  • 2 tablespoons soy sauce Use low-sodium or tamari for gluten-free
  • 1 tablespoon olive oil Substitute with neutral oil for higher heat
  • Salt and black pepper to taste
For garnish
  • several stalks green onion, thinly sliced For topping before serving

Method
 

Preparation
  1. Prepare your ingredients: cut the chicken into bite-sized pieces, dice the onion and bell pepper, mince the garlic, and measure the rice, broth, and pineapple.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers.
Cooking
  1. Add the diced onion and bell pepper. Cook, stirring occasionally, until the onion becomes translucent and the pepper softens, about 4 to 6 minutes.
  2. Stir in the minced garlic and add the chicken pieces. Cook, stirring occasionally, until the chicken is browned and mostly cooked through, about 5 to 7 minutes.
  3. Add the rice, pineapple chunks, and soy sauce to the skillet. Stir to coat the rice and chicken.
  4. Pour in 2 cups of chicken broth. Stir once, bring to a simmer, reduce heat to low, cover and cook until rice is tender, about 18 to 22 minutes for white rice.
  5. Once cooked, taste and season with salt and black pepper as needed. Let it sit covered off the heat for 2 minutes to settle.
  6. Garnish with thinly sliced green onions before serving.

Notes

Serve straight from the skillet in shallow bowls. Pair with a crisp green salad or steamed vegetables. Store leftovers in an airtight container for 3 to 4 days.