Pineapple Chicken and Rice
A quick and comforting one-pan meal that combines bright pineapple, savory chicken, and rice for a delightful dinner option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Tropical
- Diet: None
Ingredients
- 1 lb chicken thighs or breasts
- 1 cup pineapple chunks (fresh or canned)
- 1 cup rice (white or brown)
- 1 cup chicken broth
- 1 tablespoon soy sauce (low-sodium preferred)
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 onion, diced
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Heat the olive oil in a large pan over medium heat until it shimmers.
- Add the diced onion and bell pepper. Sauté for 3–4 minutes, until softened and fragrant.
- Push the vegetables to the side and add the chicken pieces. Cook, turning occasionally, until browned on all sides — about 4–6 minutes.
- Stir the rice into the pan so it gets coated in oil and pan juices for a minute.
- Pour in the chicken broth, soy sauce, and pineapple chunks (including any juice if using canned). Stir to combine and scrape up any browned bits from the bottom of the pan.
- Season with salt and pepper to taste. Bring the mixture to a boil.
- Reduce the heat to low, cover the pan, and simmer for 20–25 minutes until the rice is tender and the chicken is cooked through (internal temp 165°F / 74°C).
- Fluff with a fork, taste and adjust seasoning, then garnish with sliced green onions before serving.
Notes
Serve straight from the skillet for a rustic meal. Leftovers work well in bowls topped with a fried egg for brunch. Can be made vegetarian by swapping chicken for firm tofu.
Find it online: https://www.wholesomeeasy.com/pineapple-chicken-and-rice-2/