Description
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
- 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
- Heat 1 tablespoon olive oil in a large pan over medium heat.
- Season diced chicken with salt and pepper. Add to the pan and cook until browned, about 4-5 minutes.
- Push chicken to the side and add onion, bell pepper, and garlic; sauté until softened, about 3-4 minutes.
- Stir in the rice and toast for a minute.
- Pour in chicken broth, soy sauce, and pineapple chunks; bring to a gentle boil.
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian