Pineapple Chicken and Rice
Why Make This Recipe
Pineapple Chicken and Rice is an irresistible combination of sweet and savory flavors that transport you straight to a tropical paradise with every bite. This dish marries tender chicken breast and juicy pineapple with aromatic spices, creating a delightful meal that is perfect for a quick weeknight dinner or a special occasion. Not only is it quick and easy to prepare, but it also embodies a balanced nutritional profile with protein, carbohydrates, and a colorful array of vegetables. Everyone in the family will adore it!
How to Make Pineapple Chicken and Rice
Ingredients:
- 1 pound chicken breast, cubed
- 1 cup pineapple, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ginger, grated
- 1/4 cup green onions, sliced
- 1 cup jasmine rice
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 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 is best served hot, fresh out of the skillet! To elevate your presentation, serve it in individual bowls and garnish each portion with a sprinkle of sliced green onions and sesame seeds. Pair this delightful dish with a side of steamed vegetables or a fresh salad to round out your meal. For an extra touch, consider offering lime wedges for squeezing over the top, adding a tangy brightness to each bite.
How to Store Pineapple Chicken and Rice
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stovetop until heated through, adding a splash of chicken broth if the rice seems dry. It can also be frozen for up to 2 months. When ready to eat, thaw in the refrigerator overnight before reheating.
Tips to Make Pineapple Chicken and Rice
- For added flavor, marinate the cubed chicken in a mixture of soy sauce and ginger for 30 minutes before cooking.
- Feel free to substitute jasmine rice with brown rice or quinoa for a healthier alternative, adjusting the cooking time accordingly.
- Mix in other vegetables like peas or carrots for added nutrition and color.
Variation
For a spicy kick, add diced jalapeños or red pepper flakes while cooking the vegetables. Alternatively, you can swap out the pineapple for mango or use a combination of both for a tropical twist. Incorporating nuts, such as cashews or walnuts, can also add a delightful crunch to the dish.
FAQs
Q: Can I use frozen chicken breast for this recipe?
A: Yes, you can use frozen chicken breast, but make sure to thaw it completely before cooking to ensure even cooking.
Q: Is it possible to make this dish vegetarian?
A: Absolutely! You can replace the chicken with firm tofu or a mix of your favorite vegetables and use vegetable broth instead of chicken broth.
Q: Can I prepare this dish in advance?
A: While it’s best enjoyed fresh, you can cook the chicken and prepare the rice separately in advance. Combine and reheat them together when you’re ready to serve.
Pineapple Chicken and Rice
Ingredients
Main ingredients
- 1 pound chicken breast, cubed Use boneless, skinless chicken breasts for best results.
- 1 cup pineapple, cubed Fresh or canned pineapple works.
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 teaspoon ginger, grated Fresh ginger preferred for best flavor.
- 1/4 cup green onions, sliced For garnish.
- 1 cup jasmine rice Can substitute with brown rice or quinoa.
- 1 tablespoon olive oil For cooking.
- 2 cups chicken broth Use low-sodium broth for a healthier option.
- 1 tablespoon soy sauce Low sodium can be used.
- to taste Salt and pepper
- 1 tablespoon sesame seeds For garnish.
Instructions
Cooking 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 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 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.
Finishing the Dish
- Return the chicken to the skillet, mix well, and heat through.
- Serve garnished with green onions and sesame seeds.
