Description
Pineapple Chicken and Rice is a mouthwatering, flavor-packed dish that’s perfect for bringing a taste of the tropics to your dinner table. This one-pan wonder combines juicy chicken, sweet pineapple, and fragrant jasmine rice, all simmered in a savory soy and ginger sauce.
Ingredients
Scale
- 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 cup chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- Salt and pepper, to taste
- 1/4 cup sliced green onions
- 1 tablespoon sesame seeds
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the cubed chicken and cook until it’s golden brown and fully cooked through, about 6-8 minutes. Remove the chicken from the pan and set it aside.
- In the same skillet, sauté the onion, garlic, and red bell pepper until they’re softened, about 5 minutes. Then, stir in the cubed pineapple and cook for an additional 2 minutes.
- Add the jasmine rice, chicken broth, soy sauce, and grated ginger to the skillet. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Return the cooked chicken to the skillet and stir everything together to combine the flavors. Serve garnished with sliced green onions and a sprinkle of sesame seeds.
Notes
For a gluten-free version, use tamari or coconut aminos instead of soy sauce. To make it lower in carbs, swap the jasmine rice for cauliflower rice.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg