Pineapple Chicken and Rice
Pineapple Chicken and Rice is a delightful mix of sweet and savory, featuring tender chicken, juicy pineapple, and aromatic rice, perfect for family dinners or casual gatherings.
Ingredients
For the Chicken
- 1 lb chicken breast, diced Use boneless, skinless chicken breast.
- 1 tbsp olive oil For cooking the chicken.
For the Rice Mixture
- 1 can (20 oz) pineapple chunks, drained Reserve the juice for cooking.
- 1 cup jasmine or basmati rice, uncooked Choose your preferred type of rice.
- 1.5 cups chicken broth Use low-sodium broth if desired.
- 1/4 cup soy sauce Use gluten-free soy sauce for a gluten-free option.
- 2 tbsp honey Adjust sweetness to taste.
- 1 clove garlic, minced Freshly minced garlic is recommended.
- 1 tsp ginger, grated or ground Fresh ginger adds the best flavor.
- 1 medium red bell pepper, chopped Can be substituted with other peppers.
- 1/4 cup green onions, sliced For garnish.
- to taste Salt and pepper Adjust to your preference.
- for garnish Fresh cilantro Adds fresh flavor and color.
Instructions
Cooking the Chicken
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken and cook until browned and fully cooked, about 6-7 minutes.
- Remove from skillet and set aside.
Sautéing the Vegetables
- In the same skillet, add garlic, ginger, and chopped bell pepper.
- Sauté for 2-3 minutes until fragrant.
Cooking the Rice Mixture
- Stir in rice, chicken broth, reserved pineapple juice, soy sauce, and honey.
- Combine well and bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and liquid is absorbed.
Finishing Touches
- Stir in the cooked chicken and drained pineapple chunks.
- Cook for an additional 2-3 minutes until heated through.
- Garnish with fresh cilantro and sliced green onions, season with salt and pepper to taste.
- Serve and enjoy!
Notes
To store leftovers, let the dish cool to room temperature. Then, transfer to an airtight container. You can keep it in the fridge for about 3-4 days. If you want to store it longer, consider freezing it in freezer-safe containers for about 2-3 months. To reheat, thaw if frozen and reheat in a skillet over medium heat, stirring occasionally.