Description
A bright, easy one-pan meal with tender chicken, sweet-tart pineapple, and fluffy rice.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup pineapple chunks (fresh or canned)
- 1 cup rice (white or brown)
- 2 cups chicken broth
- 1 bell pepper, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Pat the diced chicken dry and season lightly with salt and pepper. Chop the onion and bell pepper and mince the garlic. Rinse rice if desired.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the seasoned chicken and cook, stirring occasionally, until the outside is browned and the pieces are mostly cooked through (about 5–7 minutes).
- Push the chicken to the side and add the onion, bell pepper, and garlic to the skillet. Sauté until the vegetables are soft and fragrant, about 4–5 minutes.
- Stir in the pineapple chunks and soy sauce, cooking another 2–3 minutes so the pineapple warms and releases juices.
- Cook the rice in a separate pot using the 2 cups chicken broth (follow package instructions; usually simmer 15–20 minutes for white rice, 40–45 for brown).
- When the rice is done, add it to the skillet with the chicken and pineapple. Stir everything together and cook an additional 5 minutes so the flavors meld.
Notes
Serve warm, garnished with chopped green onions or cilantro. Can be stored in the refrigerator for 3–4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 435
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 70mg