Why You’ll Love This Recipe

This recipe stands out due to its fantastic balance of flavors. The sweetness of the pineapple contrasts beautifully with the savory elements like chicken, soy sauce, and chicken broth. The addition of ginger gives it a zesty kick, while the colorful vegetables bring texture and crunch to every bite. The fragrant jasmine rice ties everything together, soaking up the sauce and making each forkful a complete delight. Plus, it’s versatile—whether you prefer chicken, shrimp, or even tofu, you can easily customize it to your liking.

Ingredients

2 chicken breasts, cubed
1 cup pineapple (fresh or canned), chopped
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 cup jasmine rice
2 cups chicken broth
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
2 green onions, chopped (for garnish)
1 tablespoon sesame seeds (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the rice, reduce the heat, cover, and simmer for about 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Set aside.
Cook the Chicken: While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cubed chicken breasts and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
Sauté Vegetables: In the same skillet, add another tablespoon of olive oil. Sauté the diced onion, garlic, and red bell pepper over medium heat until softened, about 3-4 minutes.
Add Pineapple and Sauce: Add the chopped pineapple, soy sauce, and grated ginger to the skillet. Stir to combine and cook for another 3-4 minutes, allowing the pineapple to release its juices and the sauce to thicken slightly.
Combine: Return the cooked chicken to the skillet, stirring to combine with the pineapple mixture. Let everything cook together for another 2-3 minutes to ensure the flavors meld.
Serve: Serve the pineapple chicken mixture over the cooked jasmine rice. Garnish with chopped green onions and a sprinkle of sesame seeds for added crunch and flavor.

Servings and Timing

Servings: 4
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes

Variations

Shrimp: Swap the chicken for shrimp for a seafood version. Shrimp cooks quickly, so be sure to add it toward the end of the cooking process.
Vegetarian: Replace the chicken with tofu or tempeh for a vegetarian twist. Use vegetable broth instead of chicken broth to keep it meat-free.
Spicy: Add a bit of chili flakes, sriracha, or chopped fresh chili peppers to the dish for a spicy kick.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or on the stovetop, adding a little water or broth to the rice to prevent it from drying out. Stir well and heat until warmed through.

FAQs

1. Can I use brown rice instead of jasmine rice?

Yes, you can substitute brown rice, but it will require a longer cooking time. Make sure to adjust the broth accordingly for the cooking process.

2. Can I use canned pineapple?

Yes, canned pineapple works well, but fresh pineapple tends to provide a brighter flavor. If using canned, ensure it is drained to avoid excess moisture in the dish.

3. Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs are a great alternative. They are juicier and will add a richer flavor to the dish.

4. Is this recipe gluten-free?

If you use tamari instead of soy sauce, this dish can easily be made gluten-free.

5. How can I make this dish spicier?

To add some heat, incorporate chili flakes, sriracha, or fresh chopped chili peppers during the cooking process.

6. Can I use frozen chicken breast?

Yes, you can use frozen chicken breast. Just be sure to thaw it fully before cubing and cooking it.

7. Can I make this recipe vegetarian?

Yes, replace the chicken with tofu or tempeh and use vegetable broth for a vegetarian version of this dish.

8. How long will leftovers last in the fridge?

Leftovers will keep in the refrigerator for up to 3 days. Be sure to store them in an airtight container.

9. Can I freeze this dish?

Yes, you can freeze the cooked pineapple chicken and rice for up to 3 months. Reheat thoroughly before serving.

10. Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati rice or quinoa for a different texture and flavor.

Conclusion

Pineapple Chicken and Rice is a vibrant and flavorful dish that’s perfect for a quick weeknight dinner or a casual weekend meal. With the tropical sweetness of pineapple paired with savory chicken and the aromatic blend of ginger, garlic, and soy sauce, it’s a balanced and delicious option that everyone will love. Plus, it’s versatile, making it easy to swap ingredients or customize to your tastes. Whether you keep it classic or experiment with variations, this recipe is sure to be a hit at your dinner table. Enjoy!

Pineapple Chicken and Rice

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Author: Julia
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Pineapple Chicken and Rice is a vibrant, delicious dish combining tender chicken, sweet pineapple, and savory seasonings. With a perfect balance of tropical sweetness, ginger, garlic, and soy sauce, this easy-to-make recipe delivers a burst of flavor in every bite. It’s an ideal choice for a quick weeknight meal or a special dinner that’s sure to impress.

Instructions

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the rice, reduce the heat, cover, and simmer for about 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Set aside.
Cook the Chicken: While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cubed chicken breasts and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion, garlic, and red bell pepper over medium heat until softened, about 3-4 minutes.
Add Pineapple and Sauce: Add the chopped pineapple, soy sauce, and grated ginger to the skillet. Stir to combine and cook for another 3-4 minutes, allowing the pineapple to release its juices and the sauce to thicken slightly.
Combine: Return the cooked chicken to the skillet, stirring to combine with the pineapple mixture. Let everything cook together for another 2-3 minutes to ensure the flavors meld.
Serve: Serve the pineapple chicken mixture over the cooked jasmine rice. Garnish with chopped green onions and a sprinkle of sesame seeds for added crunch and flavor.

Notes

For a vegetarian option, swap the chicken with tofu or tempeh and use vegetable broth instead of chicken broth.

If you prefer more heat, add chili flakes, sriracha, or fresh chili peppers to the dish.

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American, Asian Fusion