Pineapple Chicken and Rice
This Pineapple Chicken and Rice recipe is a vibrant, one-pan meal featuring tender chicken, sweet pineapple, jasmine rice, and colorful vegetables. It's perfect for quick dinners, meal prep, or healthy family meals with a tropical twist.
Equipment
- Large Skillet
- Cutting Board
- Knife
- Measuring Cups
- Wooden Spoon
Ingredients
Main Ingredients
- 1 pound chicken breast, cubed
- 1 cup pineapple, cubed fresh or canned (drained)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup jasmine rice
- 2 cups chicken broth low sodium preferred
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- salt and pepper to taste
- 1/4 cup green onions, sliced for garnish
- 1 tablespoon sesame seeds for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the cubed chicken and cook until golden brown and fully cooked. Remove and set aside.
- In the same skillet, sauté the onion, garlic, and red bell pepper until softened and fragrant, about 3 to 4 minutes.
- Add the cubed pineapple and cook for another 2 minutes to let the sugars begin to caramelize.
- Stir in jasmine rice, chicken broth, soy sauce, grated ginger, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18 to 20 minutes or until rice is fully cooked.
- Return the cooked chicken to the skillet, stir to combine, and heat through for 2 to 3 minutes.
- Serve hot, garnished with green onions and sesame seeds.
Notes
For extra flavor, marinate the chicken in a little soy sauce and pineapple juice for 15 minutes before cooking. To keep the rice from becoming mushy, avoid over-stirring once it's simmering. Leftovers keep well in the fridge for up to 4 days.
Nutrition Information (Per Serving):
- Calories: 350
- Carbohydrates: 34 g
- Protein: 28 g
- Fat: 12 g
- Saturated Fat: 2 g
- Cholesterol: 60 mg
- Sodium: 540 mg
- Potassium: 420 mg
- Fiber: 3 g
- Sugar: 7 g
- Vitamin A: 820 IU
- Vitamin C: 45 mg
- Calcium: 35 mg
- Iron: 2 mg