Description
This Pineapple Chicken and Rice dish combines juicy chicken, sweet pineapple, and a tangy-sweet soy sauce glaze served over fluffy rice. It’s a tropical-inspired one-pan meal perfect for busy weeknights.
Ingredients
- 1 lb chicken breast, cubed
- 1 cup pineapple, cubed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice
- 1 cup chicken broth
- 1/2 cup pineapple juice (fresh or from canned)
- 2 tbsp soy sauce
- 1 tbsp brown sugar or honey
- 1 tsp cornstarch (dissolved in 2 tbsp water)
- Salt and pepper, to taste
- Green onions or fresh cilantro, for garnish
Instructions
- Rinse the rice and cook with chicken broth according to package directions.
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper and cook until browned. Remove and set aside.
- In the same skillet, sauté onion and garlic until softened.
- Add pineapple cubes, pineapple juice, soy sauce, and brown sugar. Stir to combine.
- Mix in the cornstarch slurry and simmer until slightly thickened.
- Return chicken to the pan and cook until fully done and coated in sauce.
- Serve chicken and pineapple over rice. Garnish with green onions or cilantro.
Notes
- Sub chicken thighs for added juiciness.
- Add veggies like bell peppers or peas for color and nutrients.
- Use tofu and veggie broth for a vegetarian version.
- Spice it up with red pepper flakes or sriracha.
- Canned pineapple works well in place of fresh.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 11g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
