Easy Pineapple Chicken Rice (Print Version)
# Ingredients:
→ Protein and Produce
01 -
1 pound chicken breast, cut into bite-sized pieces
02 -
1 can (20 oz) pineapple chunks, drained (reserve juice)
03 -
1 red bell pepper, chopped
04 -
1/4 cup green onions, thinly sliced
05 -
1 clove garlic, minced
06 -
1 teaspoon fresh ginger, grated or ground
→ Rice and Liquids
07 -
1 cup jasmine or basmati rice, uncooked
08 -
1 1/2 cups chicken broth
09 -
1/4 cup soy sauce
10 -
2 tablespoons honey
11 -
1 tablespoon olive oil
→ Seasonings and Garnish
12 -
Salt and freshly ground black pepper to taste
13 -
Fresh cilantro leaves for garnish
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Cook diced chicken until golden brown and cooked through, about 6-7 minutes. Remove from skillet and set aside.
02 -
In the same skillet, sauté garlic, ginger, and bell pepper for 2-3 minutes until fragrant and peppers begin to soften.
03 -
Add rice, chicken broth, reserved pineapple juice, soy sauce, and honey to the skillet. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until rice is tender.
04 -
Return cooked chicken to the skillet along with the drained pineapple chunks. Cook 2-3 minutes more until everything is heated through.
05 -
Season with salt and pepper to taste. Garnish with fresh cilantro and sliced green onions before serving.
# Notes:
01 -
Can use chicken thighs instead of breast for more tender results
02 -
Fresh or canned pineapple both work well
03 -
For extra heat, add sriracha or red pepper flakes
04 -
Stores well in refrigerator for 3-4 days
05 -
Can be made gluten-free by using tamari instead of soy sauce