Pineapple Chicken and Rice
This Pineapple Chicken and Rice dish is a sweet and savory weeknight meal that's quick, colorful, and family-friendly, combining tender chicken, bright pineapple, and comforting rice.
Ingredients
Main Ingredients
- 2 cups cooked rice Use day-old rice for better texture.
- 2 pieces chicken breasts, diced Chicken can be substituted with turkey or tofu.
- 1 cup pineapple chunks (fresh or canned) Fresh pineapple gives the best texture.
- 1 piece bell pepper, diced Frozen bell peppers can also be used.
- 1 piece onion, diced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce Use gluten-free soy sauce or tamari for gluten-free version.
- 1 tablespoon olive oil
- to taste salt and pepper
- Chopped green onions for garnish
Instructions
Preparation
- In a large skillet, heat olive oil over medium heat.
- Add the diced onion and bell pepper, sautéing until softened.
- Stir in the garlic and diced chicken, cooking until the chicken is no longer pink.
- Add the pineapple chunks and soy sauce, mixing well.
- Fold in the cooked rice, combining all ingredients.
- Season with salt and pepper.
- Cook for an additional 3-5 minutes until heated through.
- Garnish with chopped green onions before serving.
Notes
Use leftover rice to save time. Cook the base (chicken, peppers, onions) and store separately from rice for make-ahead options. Store in airtight containers for up to 4 days; freeze in portions for up to 2 months. Reheat gently with a splash of water.