Description
This Pineapple Chicken and Rice recipe combines the sweetness of pineapple with savory chicken and rice for a tropical twist on a classic dish. Perfect for a weeknight dinner, this flavorful one-pot meal is easy to make and sure to please the whole family.
Ingredients
Scale
Chicken and Rice:
- 1 pound (about 450 g) boneless skinless chicken, diced
- 1–2 tablespoons olive or coconut oil
- 1 can (15–20 oz) pineapple chunks or tidbits with juice (reserve juice)
- 1 cup long-grain white rice
- About 1 cup chicken broth or water
- Salt and pepper to taste
Optional Additions:
- 1 small onion or bell pepper
- Optional seasonings: garlic, soy sauce, honey, ginger, chili flakes
- Optional garnishes: green onions, cilantro, sesame seeds, lime wedges
Instructions
- Sear Chicken: Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, sear until lightly browned (3–5 minutes).
- Sauté Aromatics: Sauté onions, garlic, or bell pepper until softened.
- Add Rice: Stir in uncooked rice, reserved pineapple juice, and broth. Bring to a boil.
- Simmer: Add pineapple chunks and chicken. Cover, simmer on low for 15–20 minutes until rice is tender and chicken is cooked.
Notes
- Use leftover rice for a quick pineapple chicken fried rice.
- For a Hawaiian haystacks-inspired dish, top creamy chicken and rice with pineapple, bell peppers, chow mein noodles, cheese, coconut, and almonds.
- Try a Filipino-style ‘Pininyahang Manok’ variation with milk or coconut milk, pineapple, carrots, potatoes, and bell peppers.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Main Course
- Method: Stovetop (One-pot or Skillet)
- Cuisine: Fusion (Tropical, American, Filipino twist)
Nutrition
- Serving Size: 1 serving
- Calories: ~400 kcal
- Sugar: Moderate (pineapple natural sugars)
- Sodium: Moderate (varies by broth/soy)
- Fat: ~8 g
- Carbohydrates: ~50 g
- Protein: ~25 g
