Print

Pineapple Chicken and Rice

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A tropical blend of sweet pineapple and seasoned chicken served over tender rice, perfect for weeknights.

Ingredients

  • 1 lb boneless chicken breasts, thinly sliced (or thighs if preferred)
  • 1 Tbsp olive oil
  • ½ onion, chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 cup pineapple chunks (fresh or canned in juice)
  • 1 ½ cups jasmine rice (or white rice)
  • 1 cup chicken broth
  • ½ cup pineapple juice
  • ¼ cup soy sauce
  • 1 Tbsp grated fresh ginger
  • Salt & pepper to taste
  • Optional garnish: sliced green onions, sesame seeds, cilantro

Instructions

  1. Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper and cook until golden and nearly done. Set aside.
  2. In the same pan, sauté onion, garlic, bell pepper, and ginger until fragrant and softened.
  3. Stir in pineapple chunks and cook briefly to release their juices.
  4. Add rice, broth, pineapple juice, and soy sauce. Stir to combine. Bring to a boil, reduce to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
  5. Return the chicken to the skillet, gently toss to coat, and heat through. Cover for another couple of minutes so flavors meld.
  6. Finish with green onions, sesame seeds, and cilantro as garnish before serving.

Notes

  • This recipe can be customized by adding chili flakes, sriracha, or using coconut milk for a creamier twist.
  • Snap peas, or zucchini can be added for extra flavor and texture.
  • If you don’t have fresh pineapple, canned pineapple in juice works great. Be sure to drain if using canned pineapple in syrup.
  • For a gluten-free option, swap soy sauce for tamari or coconut aminos.

Nutrition

Find it online: https://cookedbysarah.com/pineapple-chicken-and-rice/