Description
Pineapple Chicken and Rice is a delightful one-pot meal that brings together tender chicken, juicy pineapple, and colorful vegetables in just 30 minutes. This quick recipe makes weeknight dinners effortless while delivering a sweet-savory flavor profile that your family will adore. Perfect for busy evenings, you can customize this dish with different proteins or veggies to suit your family’s preferences. Serve it over fluffy rice for a satisfying meal that everyone will love!
Ingredients
Scale
- 1 pound boneless, skinless chicken breast
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup low-sodium soy sauce
- 1/4 cup pineapple juice
- 2 tablespoons olive oil or sesame oil
- 3 cloves garlic (minced)
- 1 medium red bell pepper (diced)
- 2 cups cooked rice (white, brown, or jasmine)
Instructions
- Prepare the ingredients by cutting the chicken into bite-sized pieces and dicing the red bell pepper.
- In a skillet over medium heat, add olive oil. Once hot, add the chicken pieces and cook until golden brown on all sides (about 5-7 minutes).
- Add minced garlic and diced bell pepper to the skillet; stir and cook for an additional 2-3 minutes until tender.
- In a bowl, mix soy sauce, pineapple juice, and cornstarch until smooth; pour over the chicken mixture.
- Stir in pineapple chunks and simmer for about 5 minutes until slightly thickened.
- Serve the mixture over cooked rice and garnish with sliced green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 335
- Sugar: 16g
- Sodium: 560mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg
Keywords: For extra veggies, feel free to add snap peas or carrots. Adjust sweetness by modifying the amount of honey or brown sugar based on your taste. To make it gluten-free, substitute soy sauce with tamari.