Pineapple Chicken and Rice
A quick and flavorful weeknight meal combining tender chicken, bright pineapple, and jasmine rice, ready in less than 30 minutes.
Ingredients
Main Ingredients
- 2 cups jasmine rice Substitute: long-grain white rice or brown rice (increase liquid and cook time for brown)
- 1 lb chicken breast, diced Thighs can be used for more richness
- 1 cup pineapple chunks Fresh or canned, drained
- 1 cup bell peppers, diced Use a mix of colors for visual appeal
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce Use low-sodium to control salt
- 1 tablespoon olive oil Or neutral oil like canola
- to taste Salt and pepper
- as needed Green onions for garnish
Instructions
Preparation
- Cook the jasmine rice according to the package instructions. Fluff with a fork and keep covered until serving.
- Heat a large skillet over medium heat and add the olive oil. Swirl to coat.
- Add the diced chicken. Season lightly with salt and pepper. Cook, stirring occasionally, until the outside is browned and the chicken reaches 165°F (about 5–7 minutes).
- Push the chicken to one side, add the diced onion and minced garlic to the skillet, and sauté until soft and fragrant (1–2 minutes).
- Stir in the diced bell peppers and pineapple chunks. Cook until the peppers are just tender and the pineapple is warmed through, about 3–4 minutes.
- Pour in the soy sauce and toss everything to coat evenly. Taste and adjust salt or pepper as needed.
- Serve the chicken and pineapple mixture over the jasmine rice. Garnish with sliced green onions and a squeeze of lime if desired.
Notes
If you prefer an extra saucy finish, add 1–2 tablespoons of chicken broth and a teaspoon of cornstarch mixed with cold water to thicken. For added heat, stir in red pepper flakes or sriracha.