Pineapple Chicken and Rice (Print-Friendly Format)
Sweet pineapple, seasoned chicken, and delicious rice in one easy, flavorful dish.
# Required Ingredients:
→ For the Chicken and Rice
01 -
2 boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
1 ½ cups jasmine or long-grain white rice
03 -
1 ½ cups chicken broth
04 -
1 cup pineapple chunks (fresh or canned, drained)
05 -
½ cup pineapple juice (from the can or fresh)
06 -
2 tablespoons soy sauce
07 -
1 tablespoon honey
08 -
1 teaspoon sesame oil
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
11 -
½ teaspoon ground ginger
12 -
½ teaspoon salt
13 -
¼ teaspoon black pepper
14 -
2 tablespoons olive oil
→ For Garnish
15 -
2 green onions, chopped
16 -
1 teaspoon sesame seeds
# How to Make It:
01 -
Season the chicken pieces with garlic powder, onion powder, ground ginger, salt, and pepper. Toss to coat evenly. Heat olive oil in a skillet over medium heat. Add the chicken pieces in a single layer and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the pan and set aside.
02 -
In the same pan, add more olive oil if necessary. Add the uncooked rice and toast for 1 minute, stirring constantly. Add chicken broth, pineapple juice, soy sauce, honey, and sesame oil. Stir to combine and bring to a gentle simmer.
03 -
Return the cooked chicken to the pan. Stir in the pineapple chunks, ensuring they are evenly distributed. Reduce the heat to low, cover the pan, and let cook for 15 minutes or until the rice is tender and has absorbed all the liquid.
04 -
Remove the pan from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork to separate grains. Garnish with chopped green onions and sesame seeds. Serve warm.
# Additional Information:
01 -
If you prefer additional heat, sprinkle red pepper flakes or drizzle with sriracha before serving.
02 -
This dish tastes even better as leftovers since the flavors meld overnight.