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Pineapple Chicken and Rice is a delicious, quick, and easy-to-make dish that combines the savory flavor of chicken with the sweetness of pineapple and the richness of seasoned rice. This tropical-inspired meal is perfect for any time of year and can be enjoyed by the whole family. With a balance of protein, carbs, and healthy fats, it’s both satisfying and nutritious.
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👩🍳 Step-by-Step Instructions
1. Prepare the Chicken
Start by cutting the chicken into bite-sized pieces. You can use either boneless, skinless chicken breasts or thighs, depending on your preference. Chicken thighs are slightly juicier and more flavorful, while breasts are leaner and more delicate.
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Season the Chicken: In a small bowl, season the chicken with salt, pepper, and garlic powder. You can also marinate the chicken in soy sauce for extra flavor, but if you’re in a rush, this step is optional.
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Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken pieces and cook for 5–7 minutes, or until browned on all sides. Stir occasionally to prevent the chicken from sticking or burning. Once the chicken is fully cooked, remove it from the pan and set it aside.
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2. Sauté the Aromatics and Vegetables
Using the same pan you cooked the chicken in will allow you to build even more flavor as you sauté the aromatics and vegetables.
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Sauté the Onion and Garlic: Add 1 tablespoon of olive oil (or coconut oil) to the pan. Once it’s heated, add the chopped onion, minced garlic, and grated ginger. Stir occasionally, cooking for about 3–4 minutes until the onion becomes translucent and the garlic is fragrant.
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Add the Red Bell Pepper: Next, add the diced red bell pepper. Stir to combine with the onions and garlic. Cook for an additional 2–3 minutes until the peppers soften slightly. The bell pepper adds a nice crunchy texture and a touch of sweetness that pairs beautifully with the pineapple.
3. Add the Rice and Liquids
Now, it’s time to add the rice and the flavorful liquids that will cook the rice.
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Toast the Rice: Add the rinsed jasmine rice to the pan and stir it in with the vegetables. Let the rice cook for about 1–2 minutes, allowing it to lightly toast in the oil and aromatics. This will bring out the natural nutty flavor of the rice and enhance the overall dish.
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Add the Liquids: Pour in 2 cups of chicken broth and 1/2 cup of the reserved pineapple juice. Stir in 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. The sesame oil adds a rich, nutty flavor that ties the whole dish together. Bring the mixture to a boil.
4. Cook the Rice
Once the liquids come to a boil, reduce the heat to low, cover the pan, and let the rice simmer for about 15–20 minutes. During this time, the rice will absorb the liquid, and the flavors will meld together. It’s important not to lift the lid during this cooking period to ensure the rice cooks properly and stays fluffy.
5. Add the Pineapple and Chicken
After the rice has absorbed all the liquid and is cooked through, it’s time to mix in the chicken and pineapple.
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Return the Chicken to the Pan: Add the cooked chicken back into the pan, stirring it gently to combine with the rice.
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Add the Pineapple Chunks: Gently fold in the pineapple chunks. This adds a burst of sweetness and tangy flavor to the dish. Be careful not to break up the pineapple too much as you mix.
6. Rest the Dish
Once everything is combined, cover the pan and let it sit for about 5 minutes. This allows the flavors to marry and ensures the chicken stays juicy and tender. If you want the rice to have a slightly crispy bottom, you can let it sit uncovered for a few extra minutes on low heat.
7. Garnish and Serve
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Garnish: Sprinkle sliced green onions over the top for a fresh, crunchy element. Optionally, you can also sprinkle sesame seeds for added texture and flavor.
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Serve: Plate the dish and garnish with fresh cilantro leaves. If desired, serve with a wedge of lime for a touch of acidity that complements the sweetness of the pineapple.
🍽️ Serving Suggestions
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Side Salad: A simple side salad with mixed greens, cucumbers, and a light vinaigrette pairs perfectly with this flavorful dish.
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Vegetable Sides: Consider serving this with roasted vegetables such as broccoli, carrots, or green beans.
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Bread: A slice of garlic bread or naan could also complement this dish, adding some texture to balance the softness of the rice and chicken.
🧠 Health Benefits
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Protein-Rich Chicken: Chicken is a great source of lean protein, which is essential for building and repairing tissues, as well as maintaining muscle mass.
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Pineapple’s Nutrients: Pineapple is rich in vitamin C, antioxidants, and bromelain, an enzyme that may aid in digestion.
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Healthy Fats from Sesame Oil: Sesame oil contains healthy fats, particularly polyunsaturated fats, which are beneficial for heart health.
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Fiber from Vegetables: Bell peppers and onions are high in fiber, which supports digestive health and promotes satiety.
🌿 Variations and Substitutions
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Vegetarian Option: Substitute chicken with tofu, tempeh, or a plant-based protein like chickpeas or lentils for a vegetarian version of this dish. You can also use vegetable broth instead of chicken broth for added flavor.
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Spicy Pineapple Chicken: Add red pepper flakes or a finely diced jalapeño to the rice mixture to give the dish a bit of heat. A drizzle of sriracha sauce would also work well.
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Coconut Pineapple Rice: Replace the chicken broth with coconut milk for a creamier, coconut-flavored rice. This adds a richer texture and enhances the tropical flavors of the pineapple.
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Baked Version: If you prefer a more hands-off approach, bake the chicken and rice mixture in the oven at 375°F (190°C) for 25–30 minutes. Just make sure the rice is covered with foil or a lid to prevent it from drying out.
🧊 Storage and Reheating
Storing Leftovers
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Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. This dish tastes great the next day, as the flavors continue to meld.
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Freezing: If you have extra leftovers, this dish can be frozen for up to 2 months. Make sure to cool it completely before transferring it to a freezer-safe container.
Reheating
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In the Microwave: Reheat in the microwave in 1-minute increments, stirring in between, until the dish is heated through.
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On the Stovetop: Place the leftovers in a skillet with a splash of chicken broth or water to keep the rice moist. Heat over low-medium heat, stirring occasionally, until warmed through.
🧑🍳 Chef’s Tips
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Rice Type: While jasmine rice is recommended for its fragrant aroma, you can also use basmati or long-grain rice. However, avoid short-grain rice, as it may become too sticky.
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Marinate the Chicken: If you have extra time, marinate the chicken in soy sauce, garlic, and ginger for about 30 minutes before cooking. This extra step adds depth of flavor.
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Don’t Overcrowd the Pan: If you’re cooking in a smaller pan, consider working in batches to ensure the chicken and vegetables are properly seared and cooked. Overcrowding the pan can cause the ingredients to steam rather than sear.
🎉 Final Thoughts
Easy Pineapple Chicken and Rice is a simple yet flavorful dish that is perfect for a quick weeknight dinner or a casual gathering. With minimal prep time, one-pan cooking, and vibrant tropical flavors, it’s bound to become a family favorite. Plus, the ability to easily adjust the recipe to your tastes or dietary needs makes it versatile and customizable.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup white or brown rice (uncooked)
- 1 can (14 oz) pineapple chunks, drained (reserve juice)
- 1 tbsp olive oil (or vegetable oil)
- 1 medium onion, diced
- 2 cloves garlic, minced
- ½ cup low-sodium soy sauce (or coconut aminos for gluten-free)
- ¼ cup honey or brown sugar
- 1 tbsp apple cider vinegar or rice vinegar
- 1 tsp ground ginger (or 1 tbsp fresh ginger, grated)
- ¼ tsp red pepper flakes (optional, for a little heat)
- Salt and pepper to taste
- Chopped green onions (for garnish)
Instructions
- Cook the rice:
Cook rice according to package instructions (usually 1 part rice to 2 parts water). Set aside. - Prepare the chicken:
Season the chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add chicken breasts and cook for 6–7 minutes per side, or until cooked through and golden brown. (If using thighs, cook about 8–10 minutes per side.)
Remove chicken from the skillet and set aside to rest. - Make the pineapple sauce:
In the same skillet, add diced onion and cook for 2-3 minutes, until softened.
Add garlic and cook for another 30 seconds.
Pour in reserved pineapple juice, soy sauce, honey, vinegar, ground ginger, and red pepper flakes. Stir to combine.
Bring to a simmer and cook for 3–4 minutes until the sauce has thickened slightly. - Combine:
Add pineapple chunks to the sauce and stir gently.
Slice the cooked chicken and return it to the skillet, tossing to coat in the sauce. - Serve:
Serve the chicken and pineapple sauce over a bed of rice.
Garnish with chopped green onions for extra flavor and color.
Notes
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