Pineapple Chicken Rice (Printable Version)
Chicken and pineapple mix with veggies and rice. It’s fruity, colorful, and super simple for any busy night.
# What You'll Need:
→ Main Ingredients
01 -
1 cup basmati or jasmine rice, uncooked
02 -
1 can (20 ounces) pineapple chunks, drained—make sure to keep the juice
03 -
1 tablespoon olive oil
04 -
1 pound chicken breast, chopped into small pieces
→ Sauce and Seasonings
05 -
1 teaspoon fresh or ground ginger, grated
06 -
1 clove garlic, finely chopped
07 -
2 tablespoons honey
08 -
1/4 cup soy sauce
09 -
1 1/2 cups chicken broth
→ Vegetables and Garnish
10 -
Salt and pepper as you like
11 -
A handful of fresh cilantro for topping
12 -
1/4 cup chopped green onions
13 -
1 red bell pepper, diced
# Steps to Follow:
01 -
Taste and add salt and pepper if you want, then sprinkle with green onions and cilantro. Dish it up while it's hot!
02 -
When the rice's ready, toss your cooked chicken back in with pineapple bits. Mix it up and warm everything for a few minutes.
03 -
Toss in the honey, soy sauce, pineapple juice you saved, chicken broth, and rice. Give it a big mix, boil, then turn down, cover, and let it go for 15-18 minutes until the rice is soft.
04 -
With the same pan, cook up the bell pepper, ginger, and garlic for a couple of minutes till they smell good and begin to soften.
05 -
First, pour olive oil in a big skillet over medium. Add chicken pieces and let them brown and cook all the way through—takes about 6–7 minutes. Once done, move them out for now.
# Additional Notes:
01 -
Swap in any veggies you like
02 -
Super handy for meal prep and keeps well in the freezer
03 -
Fresh or canned pineapple both work just fine