Pineapple Chicken and Rice
A delightful blend of sweet and savory, this Pineapple Chicken and Rice combines tender chicken, juicy pineapple, and seasoned vegetables for a quick and satisfying meal.
Ingredients
Main Ingredients
- 1 lb chicken breast, cut into cubes Use lean chicken for a healthier option.
- 1 cup rice Can swap white rice for brown rice for healthier option.
- 1 can pineapple chunks, drained Provides sweetness to the dish.
- 1 large bell pepper, chopped Any color of bell pepper works.
- 1 medium onion, chopped Yellow or white onions bring sweetness.
- 2 cloves garlic, minced Enhances flavor profile.
- 1 cup chicken broth Or use vegetable broth for a vegetarian option.
- 2 tablespoons soy sauce For a gluten-free version, substitute with tamari.
- 1 tablespoon olive oil To sauté the chicken.
- to taste N/A salt and pepper Adjust according to preference.
- optional N/A green onions for garnish Adds freshness to the dish.
Instructions
Cooking
- In a large pan, heat 1 tablespoon of olive oil over medium heat.
- Add the diced chicken to the pan, seasoning it generously with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Stir in the minced garlic, chopped onion, and bell pepper. Sauté for about 3-4 minutes, or until the vegetables are tender and fragrant.
- Add the rice, chicken broth, and soy sauce to the pan. Bring the mixture to a rolling boil.
- Once boiling, reduce heat to low. Cover with a lid and let it simmer for approximately 15 minutes.
- Gently fold in the drained pineapple chunks and cook for an additional 5 minutes.
- Serve warm, garnishing with green onions if desired.
Notes
Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat on the stovetop to maintain texture. Consider ingredient swaps for dietary preferences.