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Pineapple Chicken and Rice

A delicious one-pot dish combining sweet and savory flavors, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts, diced
  • 1 cup pineapple chunks
  • 1 cup jasmine rice or white rice
  • 2 cups chicken broth
  • 1 tablespoon soy sauce can be substituted with gluten-free soy sauce
  • 1 tablespoon olive oil
  • 1 piece bell pepper, diced
  • 1 piece onion, diced
  • Salt and pepper to taste
  • Optional: green onions for garnish

Method
 

Cooking
  1. In a large skillet, heat olive oil over medium heat.
  2. Add diced chicken, season with salt and pepper, and cook until browned.
  3. Add onion and bell pepper, and sauté until softened.
  4. Stir in pineapple chunks and soy sauce.
  5. Add chicken broth and bring to a boil.
  6. Stir in rice, reduce heat to low, cover, and simmer for about 15-20 minutes, or until rice is cooked and has absorbed the liquid.
  7. Fluff with a fork, garnish with green onions if desired, and serve.

Notes

To store leftovers, let the dish cool completely. Place it in an airtight container and keep it in the refrigerator for 3 to 4 days or freeze for up to 2 months. Thaw in the refrigerator before reheating. For added flavor, consider marinating the chicken in soy sauce before cooking.