🍍🍗 Pineapple Chicken and Rice 🍗🍍

This Pineapple Chicken and Rice dish is a delicious and easy-to-make meal that combines savory chicken, sweet pineapple, and fluffy rice. Perfect for a weeknight dinner, this recipe is sure to become a family favorite!

📋 Ingredients:

  • 🍗 4 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 🍍 1 can (20 oz) pineapple chunks, drained (reserve juice)
  • 🌿 1/4 cup soy sauce
  • 🍯 1/4 cup honey
  • 🧄 3 cloves garlic, minced
  • 🍋 1 tablespoon fresh ginger, grated
  • 🌿 1 tablespoon cornstarch
  • 🌿 1/4 cup water
  • 🧈 2 tablespoons vegetable oil
  • 🌾 1 1/2 cups jasmine rice (or any long-grain rice)
  • 💧 3 cups chicken broth
  • 🧅 1 bell pepper, chopped (any color)
  • 🌿 1 small onion, chopped
  • 🌿 1/2 cup green onions, sliced (for garnish)
  • 🌿 1/4 teaspoon red pepper flakes (optional, for heat)
  • 🌿 Salt and black pepper, to taste

📝 Directions:

  1. Prepare the Rice:
  • In a medium pot, bring the chicken broth to a boil. Add the jasmine rice, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and set aside.
  1. Marinate the Chicken:
  • In a medium bowl, combine the soy sauce, honey, minced garlic, grated ginger, and 1/4 cup of the reserved pineapple juice. Add the chicken pieces and toss to coat. Let the chicken marinate for at least 15 minutes.
  1. Cook the Chicken:
  • In a large skillet, heat the vegetable oil over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  1. Cook the Vegetables:
  • In the same skillet, add the chopped bell pepper and onion. Cook until the vegetables are softened, about 5 minutes.
  1. Make the Sauce:
  • In a small bowl, mix the cornstarch with 1/4 cup of water to create a slurry. Add the slurry to the skillet along with the remaining pineapple juice. Cook until the sauce thickens, about 2 minutes.
  1. Combine Everything:
  • Add the cooked chicken and pineapple chunks to the skillet with the vegetables and sauce. Stir to combine and cook for an additional 2-3 minutes until everything is heated through. Season with salt, black pepper, and red pepper flakes (if using).
  1. Serve:
  • Fluff the cooked rice with a fork and divide it among serving plates. Spoon the pineapple chicken mixture over the rice.
  • Garnish with sliced green onions and serve immediately.

Preparation time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 450 kcal per serving

💡 Notes:

  • For extra flavor, you can add a splash of sesame oil to the marinade.
  • This dish can be made with chicken thighs instead of breasts for a juicier option.
  • You can also add other vegetables such as snap peas, carrots, or broccoli for added color and nutrition.

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