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Pineapple Chicken and Rice

A delightful dish that mixes savory and sweet flavors, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Hawaiian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced
  • 1 cup pineapple chunks (fresh or canned) Use fresh pineapple for a better taste.
  • 1 cup rice Use white rice for the best results.
  • 2 cups chicken broth
  • 1 piece bell pepper, chopped
  • 1 piece onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce Adjust amount for desired saltiness.
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Green onions for garnish Add extra for garnish.

Method
 

Preparation
  1. In a large pan, heat the olive oil over medium heat.
  2. Add the diced chicken and season with salt and pepper. Cook until browned.
  3. Add chopped onion, bell pepper, and minced garlic, sautéing until softened.
  4. Stir in the rice and coat with the mixture.
Cooking
  1. Pour in the chicken broth and soy sauce, then bring to a boil.
  2. Reduce heat, cover, and simmer for about 15 minutes or until the rice is cooked.
  3. Stir in the pineapple chunks and cook for an additional 5 minutes.
Serving
  1. Garnish with green onions and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat before serving.