Pineapple Chicken and Rice
A quick and easy one-pan dinner with tender chicken, pineapple, and jasmine rice in a savory ginger-soy sauce.
Ingredients
- 1 lb chicken breast cubed
- 1 cup pineapple cubed (fresh or canned)
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 tbsp soy sauce
- 1 tsp ginger grated
- Salt and pepper to taste
- ¼ cup green onions sliced
- 1 tbsp sesame seeds for garnish
Instructions
Sauté the Chicken
- In a large skillet, heat olive oil over medium heat. Add the cubed chicken and cook until golden and no longer pink in the center. Remove and set aside.
Cook the Aromatics
- In the same skillet, sauté onion, garlic, and red bell pepper until soft and fragrant—about 3–4 minutes.
Add Pineapple
- Add cubed pineapple and cook for 2 minutes, stirring occasionally to release its natural sugars.
Cook the Rice
- Stir in jasmine rice, chicken broth, soy sauce, grated ginger, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes or until the rice is cooked through.
Combine & Finish
- Return the cooked chicken to the skillet and mix thoroughly. Cook for another 2 minutes to heat everything through and let the flavors marry.
Garnish & Serve
- Top with sliced green onions and sesame seeds. Serve warm.