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–+ servings

Pineapple Chicken and Rice

A delightful dish that marries the sweetness of pineapple with savory chicken and rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 400
Ingredients Method Nutrition

Ingredients
  

  • 2 cups white rice Rinsing the rice helps achieve fluffiness.
  • 1 lb boneless chicken breasts, cubed Use fresh chicken for better texture.
  • 1 cup fresh pineapple chunks Fresh pineapple adds a vibrant flavor.
  • 1 piece bell pepper Choose your favorite color for more visual appeal.
  • 1 cup snap peas or snow peas These add crunch and nutrition to the dish.
  • 1 piece onion, diced Onions contribute sweetness when sautéed.
  • 2 cloves garlic, minced Garlic enhances overall flavor profile.
  • ¼ cup soy sauce Use low-sodium soy sauce for a healthier option.
  • ¼ cup chicken broth Adds moisture and depth to the dish.
  • 2 tbsp olive oil A healthy fat for cooking the chicken and veggies.
  • 2 tbsp honey Optional, balances acidity from the pineapple.
  • 1 tsp ginger, grated Ginger adds warmth and spice to the dish.
  • to taste salt and pepper Essential for seasoning throughout cooking.
  • to taste green onions, for garnish Provides a fresh finish on top of your meal.
  • to taste sesame seeds, for garnish Adds a nutty touch when sprinkled on top.

Method
 

  1. Rinse the rice under cold water until the water runs clear to remove excess starch.
  2. In a medium pot, combine the rinsed rice and 4 cups of water. Bring it to a boil over high heat.
  3. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is fluffy and the water has been absorbed.
  4. In the meantime, heat olive oil in a large skillet or wok over medium-high heat.
  5. Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent and fragrant, about 2-3 minutes.
  6. Add the cubed chicken to the skillet. Cook for about 5-7 minutes, until the chicken is golden brown and cooked through.
  7. Stir in the diced bell pepper and snap peas. Cook for an additional 3-4 minutes, until the veggies are tender yet crisp.
  8. In a small bowl, whisk together the soy sauce, chicken broth, honey (if using), and ginger.
  9. Pour the sauce over the chicken and vegetables in the skillet. Add the pineapple chunks and stir to coat everything evenly.
  10. Let the mixture cook for another 2-3 minutes, allowing the sauce to thicken slightly.
  11. Season with salt and pepper to taste.
  12. Fluff the cooked rice with a fork and serve it on plates. Top the rice with the pineapple chicken mixture.
  13. Garnish with sliced green onions and sesame seeds if desired.

Nutrition

Serving: 1gCalories: 400kcalProtein: 30gFat: 10g

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