Why Make This Recipe
Pineapple Chicken and Rice is a delightful dish that brings together the savory flavors of chicken and rice with the sweet, tropical taste of pineapple. This recipe is perfect for busy weeknights or family gatherings, simplifying cooking with easily available ingredients. It’s not only delicious but also offers a colorful presentation that can impress anyone at the dinner table. Plus, it’s a one-pan meal, making cleanup a breeze!
How to Make Pineapple Chicken and Rice
Ingredients:
- 1 pound chicken breast, cubed
- 1 cup pineapple, cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds
Directions:
- In a large skillet, heat the olive oil over medium heat. Add the chicken cubes and cook until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the onion, garlic, and red bell pepper. Cook until the vegetables are softened.
- Add the pineapple and cook for an additional 2 minutes.
- Stir in the jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through.
- Return the chicken to the skillet, mix well, and heat through.
- Serve garnished with green onions and sesame seeds.
How to Serve Pineapple Chicken and Rice
Pineapple Chicken and Rice can be served as a main dish. It pairs well with a fresh green salad or steamed vegetables. The garnish of green onions and sesame seeds adds a nice touch and extra flavor. You can also provide lime wedges on the side for an added zesty kick.
How to Store Pineapple Chicken and Rice
To store leftover Pineapple Chicken and Rice, allow it to cool completely. Then, transfer it to an airtight container and refrigerate for up to 3 days. You can reheat it in the microwave or on the stovetop with a little water to prevent it from drying out. For longer storage, you can freeze the dish for up to 2 months. Thaw it overnight in the fridge before reheating.
Tips to Make Pineapple Chicken and Rice
- Use fresh pineapple for the best flavor: Canned pineapple can work, but fresh pineapple adds a bright flavor.
- Adjust the seasoning: Feel free to tweak the amount of soy sauce and ginger to suit your taste.
- Make it Spicy: Add red pepper flakes or chopped jalapeños if you prefer a spicy kick.
Variation
For a vegetarian version, replace the chicken with tofu and use vegetable broth instead of chicken broth. You can also add other vegetables like carrots or snap peas to enhance the dish.
FAQs
Can I use other types of rice?
Yes, you can use other types of rice, but cooking times may vary. Adjust the liquid and cooking time as needed.
Is this recipe gluten-free?
To make this recipe gluten-free, use gluten-free soy sauce or tamari.
Can I add other fruits?
Absolutely! You can add other fruits like mango or bell peppers for extra flavor and color. Just adjust the cooking time accordingly.
Pineapple Chicken and Rice
Ingredients
Main Ingredients
- 1 pound chicken breast, cubed
- 1 cup pineapple, cubed Fresh pineapple recommended for best flavor.
- 1 tablespoon olive oil For cooking the chicken.
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup jasmine rice
- 2 cups chicken broth Can be substituted with vegetable broth for vegetarian option.
- 1 tablespoon soy sauce Use gluten-free soy sauce for gluten-free option.
- 1 teaspoon ginger, grated
- Salt and pepper to taste Adjust seasoning to your preference.
- 1/4 cup green onions, sliced For garnish.
- 1 tablespoon sesame seeds For garnish.
Instructions
Cooking the Chicken
- In a large skillet, heat the olive oil over medium heat. Add the chicken cubes and cook until golden brown and cooked through. Remove the chicken and set aside.
Cooking the Vegetables
- In the same skillet, add the onion, garlic, and red bell pepper. Cook until the vegetables are softened.
- Add the pineapple and cook for an additional 2 minutes.
Cooking the Rice
- Stir in the jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through.
Final Assembly
- Return the chicken to the skillet, mix well, and heat through.
- Serve garnished with green onions and sesame seeds.
