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Pineapple Chicken and Rice

A delightful blend of sweet and savory flavors featuring succulent chicken, juicy pineapple, and fluffy rice, perfect for weeknight dinners or cozy family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound chicken breast, cubed Can substitute with chicken thighs for a juicier option.
  • 1 cup pineapple, cubed Canned pineapple can be used; drain excess juice.
  • 1 cup rice Use any type of rice; adjust cooking time if required.
  • 2 cups chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 each bell pepper, diced Feel free to switch up the veggies.
  • 1 each onion, diced
  • to taste Salt and pepper

Method
 

Cooking
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced onion and bell pepper, cooking for about 3-4 minutes until softened.
  3. Toss in the cubed chicken and cook until it’s browned and cooked through.
  4. Stir in the rice, sautéing for another 1-2 minutes to toast the grains.
  5. Pour in the chicken broth, followed by the pineapple and soy sauce. Season with salt and pepper.
  6. Bring the mixture to a boil, then reduce the heat and cover the skillet. Let it simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
  7. Fluff the rice with a fork and serve warm, enjoying the tropical flavors.

Notes

To store leftovers, let the dish cool completely before transferring it to an airtight container. Keeps in the fridge for up to 3 days or frozen for up to 3 months. Reheat evenly to avoid cold spots, especially with poultry. For added texture, consider topping with chopped nuts like cashews or peanuts before serving.