Pineapple Chicken and Rice
Pineapple Chicken and Rice is a delightful dish that combines the sweetness of pineapple with tender chicken and fluffy rice. This dish is not only delicious but also offers a vibrant burst of flavors, ideal for a weekday dinner or special occasions.
Equipment
- 1 Large skillet or wok
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon or spatula
- 1 Pot for rice
- 1 Lid for the pot
- 1 Cutting board
Ingredients
- 1 lb chicken breast, diced
- 2 cups pineapple chunks fresh or canned
- 1 cup uncooked jasmine rice
- 2 cups chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 3 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Green onions for garnish optional
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice and 2 cups of chicken broth. Bring to a boil, then reduce to low heat, cover, and simmer for 15-18 minutes until the rice is tender. Fluff with a fork and set aside.
- While the rice is cooking, heat olive oil in a large skillet or wok over medium-high heat. Add the chopped onion and garlic; sauté until the onion is translucent, about 3-4 minutes.
- Add the diced chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Season with salt and pepper.
- Stir in the chopped bell pepper and pineapple chunks; cook for an additional 3-4 minutes until the peppers are tender.
- Pour the soy sauce and sesame oil over the chicken mixture, stirring to combine. Let it cook for another 1-2 minutes to heat through.
- Serve the pineapple chicken mixture over the fluffy rice. Garnish with chopped green onions if desired.
Notes
For added heat, you can include red pepper flakes or diced jalapeños.
This dish can easily be made with shrimp or tofu as a substitute for chicken.
Leftover pineapple chicken can be stored in the refrigerator for up to 3 days.