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Pineapple Chicken and Rice

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A quick and bright one-pan dinner that balances sweet pineapple with savory chicken and tender rice, perfect for weeknight meals and easy clean-up.

Ingredients

Scale
  • 1 lb chicken breast, diced into bite-sized pieces
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1 cup rice (white long-grain, jasmine, or brown rice)
  • 2 cups chicken broth (low-sodium preferred)
  • 1 bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce (low-sodium optional)
  • 1 tablespoon olive oil (or neutral oil)
  • Salt and black pepper to taste
  • Fresh parsley or cilantro for garnish

Instructions

  1. Heat 1 tablespoon olive oil in a large pan over medium heat.
  2. Season diced chicken with salt and pepper. Add to the pan and cook until browned, about 4-5 minutes.
  3. Push chicken to the side and add onion, bell pepper, and garlic; sauté until softened, about 3-4 minutes.
  4. Stir in the rice and toast for a minute.
  5. Pour in chicken broth, soy sauce, and pineapple chunks; bring to a gentle boil.
  6. Reduce heat to low, cover, and simmer for about 20 minutes (or 40-45 minutes for brown rice) until rice is tender and liquid is absorbed.
  7. Fluff with a fork, adjust seasoning, and stir in parsley or cilantro before serving.

Notes

For vegetarian, swap chicken for firm tofu or tempeh. If using brown rice, increase broth to 2 1/4–2 1/2 cups and plan for longer simmer time.

Find it online: https://www.recipeflo.com/pineapple-chicken-and-rice-2/