Pineapple Chicken and Rice

A tropical twist on a classic dish, pineapple chicken and rice combines tender chicken, sweet and tangy pineapple, and perfectly cooked rice into a flavorful one-pot meal. This recipe is ideal for busy weeknights when you want something quick, satisfying, and packed with vibrant flavors. Infused with a delightful mix of savory and sweet elements, it’s sure to become a family favorite.

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Why You’ll Love This Recipe

This pineapple chicken and rice recipe is more than just a meal—it’s an experience. Here’s why it stands out:

• One-Pot Wonder: Minimal cleanup is needed, as the chicken, rice, and pineapple are all cooked together in one pan.
• Balanced Flavor Profile: The sweetness of the pineapple perfectly complements the savory, umami flavors of the chicken and rice.
• Customizable: You can easily adapt this recipe to suit dietary needs or preferences, such as adding more vegetables or swapping out ingredients.
• Perfect for Meal Prep: Leftovers store well and taste even better the next day.
• Quick and Easy: With straightforward steps and basic ingredients, it’s ideal for both novice and experienced cooks.
• Healthy Ingredients: Packed with lean protein, whole grains, and natural sweetness, this dish nourishes as much as it delights.

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Ingredients

• Chicken thighs or breasts
• Pineapple chunks
• White or brown rice
• Onion
• Bell peppers
• Garlic
• Soy sauce
• Honey
• Ginger
• Chicken broth
• Sesame oil or vegetable oil
• Green onions
• Salt and pepper

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Directions

1. Prepare the Ingredients: Begin by cutting the chicken into bite-sized pieces and seasoning them lightly with salt and pepper. Chop the onion, bell peppers, and garlic. Drain the pineapple chunks, reserving the juice.
2. Sear the Chicken: Heat sesame oil or vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5-6 minutes. Remove the chicken and set aside.
3. Sauté the Vegetables: In the same pan, add more oil if necessary and sauté the chopped onion and bell peppers until softened. Stir in the garlic and grated ginger, cooking for an additional minute until fragrant.
4. Create the Sauce: In a small bowl, mix the reserved pineapple juice with soy sauce, honey, and a splash of chicken broth. Adjust the seasoning to your taste, ensuring a balance of sweet and savory.
5. Combine Ingredients: Return the seared chicken to the pan, along with the pineapple chunks. Pour in the sauce and stir to coat everything evenly.
6. Cook the Rice: Add the uncooked rice to the pan and stir briefly. Pour in the remaining chicken broth, ensuring the rice is fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover the pan.
7. Simmer Until Done: Allow the dish to simmer for 18-20 minutes, or until the rice is tender and has absorbed all the liquid. Avoid lifting the lid during this time to ensure proper cooking.
8. Finish with Garnishes: Once the rice is cooked, fluff it gently with a fork. Sprinkle with chopped green onions and an optional drizzle of soy sauce for added flavor.
9. Serve: Dish up the pineapple chicken and rice while hot, and enjoy a delicious, hearty meal!

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Variations

• Vegetarian Version: Substitute chicken with tofu or tempeh, and use vegetable broth instead of chicken broth.
• Low-Carb Option: Replace rice with cauliflower rice or quinoa for a lighter version.
• Spicy Kick: Add a dash of chili flakes or sriracha to the sauce for a spicy twist.
• Extra Veggies: Enhance the nutritional value by incorporating snap peas, carrots, or broccoli.
• Coconut Flavor: Swap out some of the chicken broth for coconut milk to add a creamy, tropical element.

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Servings and Timing

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4-6

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Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat in the microwave or on the stovetop with a splash of chicken broth to prevent the rice from drying out.
• Freezing: This dish freezes well. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

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FAQs

How do I ensure the chicken stays tender?

Use chicken thighs instead of breasts for a juicier result, and avoid overcooking during the searing process.

Can I use canned pineapple instead of fresh?

Yes, canned pineapple works perfectly and often comes with juice that can be used for the sauce.

What type of rice works best?

Long-grain white rice or jasmine rice is ideal for this recipe, but brown rice is a great substitute if you adjust the cooking time.

Can I make this dish gluten-free?

Absolutely. Use tamari or a gluten-free soy sauce to ensure the dish is gluten-free.

What can I serve alongside this dish?

A simple green salad or steamed vegetables complement the dish nicely.

Is it okay to use frozen chicken?

Yes, but make sure the chicken is fully thawed before cooking to ensure even cooking.

Can I make this in a slow cooker?

Yes, combine all ingredients except the rice and cook on low for 4-5 hours. Cook the rice separately and mix it in before serving.

How can I adjust the sweetness?

Reduce or increase the amount of honey in the sauce based on your preference for sweetness.

Can I double the recipe?

Yes, this recipe doubles well, but ensure your pan or pot is large enough to accommodate the extra ingredients.

How do I prevent the rice from sticking to the bottom of the pan?

Make sure there’s enough liquid in the pan and avoid stirring the rice while it’s cooking. Use a non-stick pan if available.

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Conclusion

Pineapple chicken and rice is a delightful dish that combines sweet and savory flavors in a simple, one-pot meal. Its versatility and ease of preparation make it a go-to option for busy weeknights or when you’re craving a taste of the tropics. Whether you follow the recipe as is or put your own spin on it, this dish is sure to please everyone at the table. Try it tonight and savor the perfect balance of flavors!

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