Description
Bring tropical flavors to your dinner table with this Pineapple Chicken and Rice recipe. A one-pan meal combining juicy chicken, sweet pineapple, and fragrant jasmine rice, all simmered in a savory soy-honey sauce. This quick and easy 30-minute dinner is perfect for busy weeknights and sure to become a family favorite.
Ingredients
1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup jasmine rice (or your choice of rice)
2 cups chicken broth
1 cup pineapple chunks (fresh or canned)
1/2 cup bell pepper, diced (any color)
1/2 cup onion, diced
2 cloves garlic, minced
1/4 cup soy sauce
2 tbsp honey or brown sugar
1 tsp grated ginger (optional)
1 tbsp olive oil
Salt and pepper, to taste
Chopped green onions and sesame seeds for garnish (optional)
Instructions
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Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper.
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Cook chicken for 5–7 minutes, until browned and cooked through. Remove and set aside.
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In the same skillet, sauté onion, bell pepper, and garlic for 3–4 minutes until softened.
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Stir in pineapple, soy sauce, honey (or brown sugar), and ginger. Simmer for 2 minutes.
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Add rice, then pour in chicken broth. Bring to a boil.
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Reduce heat to low, cover, and cook for 15–20 minutes, or until rice is tender and liquid is absorbed.
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Fluff rice with a fork, stir chicken back in, and adjust seasoning if needed.
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Serve hot, garnished with green onions and sesame seeds, if desired.
Notes
Swap jasmine rice with brown rice or quinoa (adjust cook time).
Add sriracha or red chili flakes for heat.
Use coconut aminos for a gluten-free version.
Add cashews or water chestnuts for crunch.
Rotisserie chicken works for a quick shortcut.
Stores well for up to 4 days in the fridge; freezes for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: One-Pan, Stovetop
- Cuisine: Asian-Inspired, Tropical
Nutrition
- Serving Size: 4 servings
- Calories: ~400 kcal
