Description
Pineapple Chicken and Rice bursting with tropical flavor, juicy chicken, sweet pineapple, and zesty sauce. Quick, irresistible, and perfect for a satisfying meal.
Ingredients
- boneless, skinless chicken breasts (1½ pounds or 680g)
- vegetable oil (1 tablespoon or 15ml)
- medium onion, diced (about 1 cup)
- bell peppers (red and green), chopped into 1-inch pieces (2)
- garlic cloves, minced (2)
- fresh ginger, grated (1 tablespoon or 15g)
- uncooked jasmine rice, rinsed (1½ cups or 280g)
- chicken broth (2¾ cups or 650ml)
- fresh pineapple chunks (or canned in juice, drained) (2 cups or 320g)
- soy sauce, low-sodium preferred (¼ cup or 60ml)
- rice vinegar (3 tablespoons or 45ml)
- brown sugar (3 tablespoons or 45g)
- cornstarch (1 tablespoon or 8g)
- green onions, thinly sliced for garnish (2)
- fresh cilantro, chopped (optional) (2 tablespoons or 8g)
- red pepper flakes (optional, for heat) (½ teaspoon)
Instructions
- Step 1: Prepare the Ingredients Begin by preparing all your ingredients before heating any pans. Season the cubed chicken with salt and pepper. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, and cornstarch until smooth. If using canned pineapple, drain well but reserve ¼ cup of the juice to add to your sauce mixture for extra flavor. Having everything ready will make the cooking process much smoother.
- Step 2: Cook the Chicken Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. When the oil is shimmering, add the chicken pieces in a single layer, being careful not to overcrowd (work in batches if necessary). Let them cook undisturbed for 2-3 minutes until golden brown on one side, then flip and cook for another 2 minutes. The chicken doesn’t need to be fully cooked at this point – it will finish cooking later. Transfer to a plate and set aside.
- Step 3: Sauté the Aromatics In the same pan, add the diced onion and bell peppers. Cook for about 3-4 minutes until they begin to soften. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant. The aromatics will release amazing scents that form the flavor foundation of your Pineapple Chicken and Rice.
- Step 4: Add Rice and Liquids Add the rinsed rice to the pan, stirring to coat it in the flavorful oil for about 1 minute. Pour in the chicken broth, scraping the bottom of the pan to release any browned bits – this is where the deep flavor comes from! Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 10 minutes.
- Step 5: Complete the Dish After 10 minutes, add the browned chicken, pineapple chunks, and the sauce mixture to the pan. Gently fold everything together, being careful not to break up the rice too much. Cover again and continue cooking for another 5-7 minutes until the rice is tender, the chicken is fully cooked, and the sauce has thickened to a glossy consistency. Remove from heat and let stand, covered, for 5 minutes to allow the flavors to meld and the rice to finish steaming.
- Step 6: Garnish and Serve Fluff the Pineapple Chicken and Rice with a fork, then sprinkle with sliced green onions and chopped cilantro if using. Add red pepper flakes if you’d like a touch of heat. Serve directly from the pan for a beautiful family-style presentation, or portion into bowls for individual servings.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg