Pineapple Chicken and Rice
A bright, slightly sweet, and savory one-skillet meal that combines tender chicken, juicy pineapple, and fluffy rice, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound chicken breast, cubed (Use breasts for lean meat that cooks quickly. Pound slightly for even pieces.)
- 1 cup pineapple chunks (Fresh pineapple adds brightness but canned works fine. Drain canned well to avoid thinning the sauce.)
- 2 cups cooked rice (Day-old rice holds up best. If using fresh, spread it on a tray to cool slightly.)
- 1 bell pepper, diced (Any color works. Red or yellow adds sweetness that kids usually like.)
- 1 onion, diced (Yellow onion gives a nice balance. Soften it well to bring out natural sweetness.)
- 2 cloves garlic, minced (Fresh garlic beats jarred. Add toward the end of sautéing so it does not burn.)
- 2 tablespoons soy sauce (Use low-sodium if you watch salt. You can add more to taste at the table.)
- 1 tablespoon olive oil (Olive oil works for flavor. Use a neutral oil if you plan to cook at higher heat.)
- to taste salt and pepper (Add salt sparingly if your soy sauce is high in sodium.)
- Optional: green onions for garnish (Slice thinly and sprinkle at the end for color and a fresh bite.)
Instructions
Cooking
- In a large skillet, heat olive oil over medium heat. Add the chicken and cook until browned.
- Add onion, bell pepper, and garlic to the skillet, sautéing until the vegetables are tender.
- Stir in the pineapple chunks and soy sauce.
- Mix in the cooked rice, combining everything well.
- Season with salt and pepper to taste.
- Cook for an additional 5 minutes, allowing the flavors to meld.
- Serve hot, garnished with green onions if desired.
Notes
For fuller sauces, add a tablespoon of cornstarch mixed with two tablespoons of water while the mixture simmers. Store leftovers in an airtight container in the fridge for up to 3 days.