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Pineapple Chicken and Rice

A vibrant one-pan dish combining caramelized pineapple and savory chicken, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts
  • 1 cup jasmine rice Quick-cooking rice can be substituted.
  • 1 cup pineapple chunks Fresh pineapple is recommended for best flavor.
  • 1 cup chicken broth Can be substituted with coconut milk for a creamier texture.
  • 1 piece bell pepper, diced Any color of bell pepper can be used.
  • 1 piece onion, diced
  • 2 cloves garlic, minced
  • to taste soy sauce Can substitute with gluten-free tamari.
  • to taste salt and pepper
  • 2 tablespoons olive oil

Method
 

Cooking Steps
  1. In a large skillet, heat olive oil over medium heat.
  2. Add the diced onion and garlic, sautéing until translucent.
  3. Toss in the chicken breasts, cooking until both sides are browned.
  4. Stir in the bell pepper, pineapple chunks, rice, and chicken broth.
  5. Bring to a boil, then cover and reduce the heat to low.
  6. Simmer for about 20 minutes or until the rice is cooked and the chicken is tender.
  7. Fluff the rice with a fork and season with soy sauce, salt, and pepper before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently before serving.