Pineapple chicken and rice
A flavorful and easy-to-make pineapple chicken and rice dish combining tender chicken pieces with sweet pineapple chunks in a savory sauce, perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup long-grain white rice
- 1 1/2 cups chicken broth
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/4 cup green onions, sliced (for garnish)
- Optional: red bell pepper, sliced
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
- Add the chopped onion and minced garlic to the skillet and sauté until fragrant and translucent, about 2 minutes.
- Stir in the rice and cook for 1-2 minutes, allowing it to lightly toast.
- Add the chicken broth, soy sauce, brown sugar, rice vinegar, ground ginger, and black pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
- After 15 minutes, stir in the pineapple chunks (and red bell pepper if using). Cover again and cook for an additional 5 minutes, until the rice is tender and liquid is absorbed.
- Remove from heat and let sit covered for 5 minutes.
- Fluff the rice with a fork, garnish with sliced green onions, and serve warm.
Notes
For extra flavor, add a splash of toasted sesame oil before serving or sprinkle with toasted sesame seeds.