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Pineapple Chicken and Rice

A one-pan meal where sweet pineapple meets savory chicken, bringing comfort and flavor to your table in under an hour.
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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
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces Thighs stay juicier; breasts are leaner.
  • 1.5 cups long-grain white rice, rinsed For a healthier option, use brown rice but add more liquid and adjust cook time.
  • 1 can pineapple chunks in juice (about 14 ounces) Or 1 small fresh pineapple, cored and chopped.
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 red bell pepper sliced Swap with green for a sharper bite.
  • 2 tablespoons soy sauce or tamari For gluten-free, use tamari.
  • 2 tablespoons brown sugar or maple syrup For lighter sweetness, use honey.
  • 2 cups chicken broth Or water plus bouillon.
  • 2 tablespoons vegetable oil or coconut oil
  • 1 teaspoon ground ginger Or 1 tablespoon fresh grated ginger.
  • Salt and black pepper to taste
  • Optional garnish: sliced scallions, cilantro, toasted sesame seeds, lime wedges

Method
 

Preparation
  1. Heat a large skillet or wide sauté pan over medium-high heat and add 1 tablespoon of oil.
  2. Pat the chicken dry, season with salt and pepper, and brown in batches until golden (about 3 minutes per side).
  3. Remove chicken and set aside.
  4. Lower heat to medium, add remaining oil, then sauté onion and red pepper until softened and fragrant (about 4 minutes).
  5. Stir in garlic and ginger for 30 seconds until aromatic.
  6. Add the rice to the pan and toast briefly, stirring for 1 minute.
Cooking
  1. Pour in the chicken broth, pineapple (with its juice), soy sauce, and brown sugar. Stir to combine.
  2. Nestle the browned chicken back into the skillet, cover, and bring to a gentle simmer.
  3. Reduce heat to low and cook covered until rice is tender and liquid is absorbed (about 15-18 minutes for white rice, longer for brown).
  4. Once done, fluff the rice gently with a fork and serve warm.
  5. Garnish with scallions, cilantro, toasted sesame seeds, and a squeeze of lime if desired.

Notes

This dish can be dressed up or kept light. Serve with simple steamed greens, cucumber salad, or roasted sweet potatoes. For faster cooking, prep vegetables and measure sauce ahead.