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Pineapple Chicken and Rice

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Pineapple Chicken and Rice is a delicious one-pan meal that brings together juicy chicken, sweet pineapple, and fragrant jasmine rice in a savory soy-ginger sauce. This tropical-inspired recipe is quick, flavorful, and perfect for busy weeknights or casual entertaining. It’s a vibrant dish that’s as visually appealing as it is satisfying.

Ingredients

1 pound chicken breast, cubed

1 cup pineapple, cubed

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 cup jasmine rice

2 cups chicken broth

1 tablespoon soy sauce

1 teaspoon ginger, grated

Salt and pepper to taste

1/4 cup green onions, sliced

1 tablespoon sesame seeds

Instructions

  • Heat olive oil in a large skillet over medium heat. Add cubed chicken and cook until golden and fully cooked. Remove and set aside.

  • In the same skillet, sauté onion, garlic, and red bell pepper until softened.

  • Add pineapple and cook for 2 minutes.

  • Stir in jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil.

  • Reduce heat to low, cover, and simmer for 18–20 minutes, until rice is cooked.

  • Return chicken to the skillet, mix well, and heat through.

  • Garnish with green onions and sesame seeds before serving.

Notes

  • For extra spice, add chili flakes or fresh sliced chili.

  • Swap in tofu or tempeh for a vegetarian version.

  • Rinse rice before cooking for fluffier texture.

  • Canned pineapple can be used if fresh is unavailable—just drain it well.

  • Store leftovers in the fridge up to 3 days or freeze for up to 3 months.

Find it online: https://recipesbyjanet.com/pineapple-chicken-and-rice/