Description
Delicious Pineapple Chicken and Rice Recipe for Easy Weeknights
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup fresh pineapple or canned pineapple chunks in juice
- 1 cup long-grain white rice or jasmine rice
- 1 cup brown rice (optional)
- 1 cup bell peppers, chopped
- 1 cup onions, chopped
- 1 cup snap peas or carrots (optional)
- 2 tablespoons of oil
- ¼ cup soy sauce
- 2 cloves minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon honey or brown sugar
- salt to taste
- pepper to taste
Instructions
- Prepare the Chicken: Start by cutting the chicken into bite-sized pieces. Season with salt and pepper.
- Cook the Rice: In a medium pot, rinse 1 cup of rice under cold water until the water runs clear. Combine with 2 cups of water, bring to a boil, then reduce to a simmer. Cover and cook for about 15-20 minutes or until the rice is tender and water is absorbed. Fluff it with a fork and set aside.
- Sauté the Chicken: In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add Vegetables: In the same skillet, toss in chopped onions and bell peppers. Sauté for 4-5 minutes until they are soft and translucent.
- Combine Ingredients: Return the chicken to the skillet. Add the pineapple chunks and pour in the sauce mixture made from ¼ cup soy sauce, 2 cloves minced garlic, 1 teaspoon minced ginger, and 1 tablespoon honey. Stir everything together, cooking for another 3-5 minutes until heated through.
- Mix with Rice: Finally, add the cooked rice to the skillet, mixing well to combine all flavors. Cook for an additional 2-3 minutes, letting the rice absorb the sauce.
- Garnish: Serve the dish hot, garnished with freshly chopped green onions or cilantro if desired.
Notes
- Feel free to substitute chicken with tofu for a vegetarian option.
- You can use leftover rice to save time.
- Adjust the sweetness by adding more or less honey or sugar.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Pineapple Chicken Rice