One-Pan Pineapple Chicken & Rice
A quick and easy one-pan meal featuring chicken, rice, and sweet pineapple, perfect for a cozy dinner or meal prep.
Ingredients
Main Ingredients
- 1-1.5 pounds chicken thighs or chicken breast, cut into bite-size pieces Thighs are juicier, but breasts work fine.
- 1 tablespoon oil For cooking the chicken.
- 2-3 cloves garlic, minced
- 1 tablespoon grated ginger or 1 teaspoon ground ginger
- 1 cup uncooked rice (jasmine or long grain work best) To be toasted before adding liquids.
- 1.5 cups chicken broth (more as needed)
- 1 cup pineapple chunks plus 1/2 cup pineapple juice Canned pineapple works great.
- 1/4 cup soy sauce
- 1-2 tablespoons honey or brown sugar (optional) To taste depending on the sweetness of the pineapple.
- 1 tablespoon rice vinegar or lime juice For added flavor.
- 1 cup bell pepper chunks (optional) Add for extra flavor and color.
- to taste Salt and pepper
- for topping Green onions or sesame seeds Optional garnish.
Instructions
Preparation
- Season chicken with salt and pepper. Heat oil in a large skillet with a lid.
- Brown chicken for 3 to 4 minutes, just to get color. It does not need to be cooked through yet.
- Add garlic and ginger and stir for about 30 seconds.
- Stir in rice and let it toast for 1 minute so it does not turn mushy.
- Add broth, pineapple juice, soy sauce, honey, and vinegar. Stir well.
- Add pineapple chunks and bell pepper. Bring to a gentle simmer.
- Cover, turn heat to low, and cook for 15 to 18 minutes.
- Turn off heat and let it sit covered for 5 minutes, then fluff rice and serve.
Notes
This recipe is great for meal prep and can be stored in the fridge for up to 4 days. Reheat with a small splash of water.