Description
This Pineapple Chicken and Rice recipe combines tender chicken breast with sweet pineapple, fragrant jasmine rice, and a savory blend of soy sauce and ginger. Cooked in a single skillet, this flavorful dish is a perfect balance of sweet and savory with a hint of aromatic spices, making it an easy and satisfying weeknight meal.
Ingredients
Scale
Chicken and Main 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 grated ginger
- Salt and pepper to taste
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the cubed chicken breast and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened and fragrant, around 4-5 minutes.
- Add Pineapple: Stir in the cubed pineapple and cook for an additional 2 minutes to allow the sweetness to meld with the vegetables.
- Cook the Rice: Add the jasmine rice, chicken broth, soy sauce, grated ginger, and season with salt and pepper. Bring the mixture to a boil, then cover the skillet with a lid and reduce the heat to low. Let it simmer gently until the rice is fully cooked and has absorbed the liquid, approximately 15-18 minutes.
- Combine and Heat Through: Return the cooked chicken to the skillet and stir well to combine all ingredients. Heat through for another 2-3 minutes to meld flavors.
- Garnish and Serve: Sprinkle sliced green onions and sesame seeds on top before serving for added texture and flavor.
Notes
- Use fresh pineapple for the best flavor, but canned pineapple chunks drained will also work.
- To add more heat, consider adding a pinch of red pepper flakes or diced chili peppers during the vegetable sauté.
- If you prefer a gluten-free option, substitute tamari for soy sauce.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in a skillet or microwave.
- Ensure to rinse jasmine rice before cooking to remove excess starch and prevent it from becoming sticky.
