Pineapple Chicken and Rice (Printable Recipe Version)
Bold pineapple flavor, tender chicken, and a mix of veggies all cozy in one dish. Makes weeknight dinners feel like a tropical treat and goes together fast.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
1 cup uncooked jasmine or basmati rice
02 -
1 can (20 oz) pineapple chunks, drained but hang on to the juice
03 -
1 tablespoon olive oil
04 -
1 lb chicken breast, cut up into small pieces
→ Sauce and Seasonings
05 -
1 teaspoon grated ginger (fresh or ground)
06 -
1 clove garlic, chopped up
07 -
2 tablespoons honey
08 -
1/4 cup soy sauce
09 -
1 1/2 cups chicken broth
→ Vegetables and Garnish
10 -
Salt and pepper as you like
11 -
Fresh cilantro (a handful for topping)
12 -
1/4 cup sliced green onions
13 -
1 chopped red bell pepper
# Steps to Make It:
01 -
Sprinkle green onions and cilantro on top, hit it with some salt and pepper to taste. Dish it up while it's hot.
02 -
Toss in your cooked chicken pieces and pineapple. Let everything warm up for another couple of minutes until it’s heated right through.
03 -
Dump in the reserved pineapple juice, chicken broth, uncooked rice, honey, and soy sauce. Mix it well, let it come up to a boil, then pop a lid on, turn it down low, and let it gently cook for about 15-18 minutes until the rice is cooked.
04 -
In that same big pan, throw in your bell pepper, garlic, and ginger. Stir it around for a few minutes just until it smells great and the pepper starts to go soft.
05 -
Add olive oil to a big skillet and get it hot over medium. Toss in the chicken and cook till it’s got a good color and isn’t pink anymore, about 6-7 minutes. Move it to a plate and set aside for now.
# Extra Information:
01 -
Swaps for pineapple—fresh or canned both work fine
02 -
Try other veggies if you want to change things up
03 -
Keeps well in the freezer, easy to make ahead