Pineapple Chicken and Rice Skillet

Why Make This Recipe

Pineapple Chicken and Rice Skillet is a delightful dish that combines sweet and savory flavors in one easy meal. It’s perfect for busy weeknights when you want something quick and filling. Plus, it’s a one-pan recipe, making cleanup a breeze.

How to Make Pineapple Chicken and Rice Skillet

Ingredients:

• 2 cups rice
• 1 lb chicken breast, diced
• 1 cup pineapple chunks
• 1 cup bell peppers, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• Soy sauce to taste
• Salt and pepper to taste
• Olive oil for cooking
• Green onions for garnish

Directions:

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and garlic, sauté until translucent.
3. Add diced chicken and cook until browned.
4. Stir in bell peppers and pineapple chunks, cooking for a few minutes.
5. Add rice and stir well.
6. Pour in chicken broth and soy sauce.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked.
8. Season with salt and pepper.
9. Serve hot, garnished with green onions.

How to Serve Pineapple Chicken and Rice Skillet

Serve Pineapple Chicken and Rice Skillet hot right out of the pan. Garnish with chopped green onions for added flavor and a pop of color. This dish pairs well with a light salad or steamed vegetables.

How to Store Pineapple Chicken and Rice Skillet

To store leftovers, allow the dish to cool completely. Transfer it to an airtight container and place it in the refrigerator. It can be kept for up to 3 days. To reheat, simply warm it up in a skillet over medium heat or microwave it until heated through.

Tips to Make Pineapple Chicken and Rice Skillet

• Make sure to cut chicken into small, even pieces for uniform cooking.
• Use fresh pineapple for a more vibrant flavor, but canned pineapple works just as well.
• Adjust the amount of soy sauce based on your taste preference – add a little for a light flavor or more for a bolder taste.
• Experiment with different vegetables like snap peas or carrots for added color and nutrition.

Variation

You can customize this recipe by substituting chicken with shrimp or tofu for a different protein option. Adding nuts like cashews or almonds can also enhance the texture and flavor of the dish.

FAQs

1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but it will require a longer cooking time. You may need to adjust the amount of chicken broth as well.

2. Is this dish gluten-free?
To make it gluten-free, use tamari instead of soy sauce.

3. Can I add more vegetables to this recipe?
Absolutely! Feel free to add any vegetables you like, such as broccoli, zucchini, or carrots. Just adjust the cooking time accordingly.

Pineapple Chicken and Rice Skillet

A delightful one-pan dish combining sweet pineapple and savory chicken with rice, perfect for busy weeknights.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups rice Use white or brown rice
• 1 lb chicken breast, diced Cut into small, even pieces for uniform cooking
• 1 cup pineapple chunks Fresh pineapple is preferred but canned works too
• 1 cup bell peppers, diced Any color of bell pepper can be used
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth Adjust quantity if using brown rice
• to taste soy sauce Adjust according to taste preference
• to taste salt
• to taste pepper
• as needed tablespoon olive oil for cooking
• for garnish green onions Chopped

Method

 

Cooking

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and garlic, sauté until translucent.
3. Add diced chicken and cook until browned.
4. Stir in bell peppers and pineapple chunks, cooking for a few minutes.
5. Add rice and stir well.
6. Pour in chicken broth and soy sauce.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked.
8. Season with salt and pepper.
9. Serve hot, garnished with green onions.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat on medium heat in a skillet or microwave.