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Pineapple Chicken and Rice

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A bright, weeknight one-pan meal that balances sweet pineapple, savory soy sauce, and tender chicken, perfect for busy evenings or meal prep.

Ingredients

Scale
  • 1 lb (450 g) boneless skinless chicken breast, diced into 1/2-inch pieces
  • 1 cup long-grain white rice or jasmine rice
  • 1 cup pineapple chunks (fresh or canned, drained if canned)
  • 2 tbsp soy sauce (low-sodium if preferred)
  • 1 medium bell pepper, diced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
  • 2 tbsp olive oil (or neutral oil like canola)
  • Salt and black pepper to taste
  • Water (use rice package instructions, typically 1 3/4–2 cups per 1 cup rice)

Instructions

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
  2. Season the diced chicken with salt and pepper. Add to the hot pan in a single layer. Cook without moving for 2–3 minutes, then stir and brown until mostly cooked through (about 5–6 minutes total). Remove chicken to a plate.
  3. Add the chopped onion and bell pepper to the same pan. Sauté for 3–4 minutes until softened and slightly translucent.
  4. Stir in the minced garlic and grated ginger. Cook for 30–60 seconds until fragrant.
  5. Add the rice to the pan. Stir constantly for 1–2 minutes so the rice is coated in oil and picks up the pan flavors.
  6. Return the chicken to the pan. Pour in 2 tbsp soy sauce and the pineapple chunks. Stir to combine.
  7. Add water according to the rice package instructions (for typical long-grain white rice, use about 1 3/4–2 cups water per cup rice). Bring the mixture to a gentle boil.
  8. Reduce heat to low, cover the pan, and simmer for 15–20 minutes (follow your rice package for exact time) until rice is cooked and liquid is absorbed.
  9. Turn off the heat and let the pan sit, covered, for 5 minutes. Fluff with a fork and adjust seasoning with salt and pepper if needed. Serve warm.

Notes

For extra flavor, use sesame oil instead of olive oil. Ensure chicken reaches 165°F (74°C) internally. Store leftovers in airtight containers for 3–4 days.

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