Description
A bright, weeknight-friendly one-pan dinner that balances sweet pineapple with savory soy and tender chicken.
Ingredients
- 1 pound chicken breast, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned)
- 1 cup rice (white or brown)
- 2 cups chicken broth
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- Soy sauce to taste (start with 1–2 tablespoons)
- Salt and pepper to taste
- Oil for sautéing
Instructions
- Heat a tablespoon of oil in a large skillet over medium heat until shimmering.
- Add the chopped onion and minced garlic. Sauté 2–3 minutes until fragrant and slightly softened.
- Toss in the diced bell pepper and chicken pieces. Cook 5–7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Stir in the rice, pineapple chunks, chicken broth, and soy sauce. Scrape any browned bits from the pan.
- Bring the mixture to a boil, then reduce heat to low. Cover the skillet and simmer for about 20 minutes (white rice) or until rice is fluffy and chicken is tender.
- Remove from heat and let rest, covered, 5 minutes. Season with salt and pepper to taste.
- Fluff with a fork, serve hot, and enjoy.
Notes
For gluten-free: use tamari in place of soy sauce. If using brown rice, add 10–15 minutes to simmer time and use more broth.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian