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Pineapple Chicken Rice
Daniel Hayes

Pineapple Chicken Rice

A vibrant and tropical-inspired one-pan meal featuring tender chicken, juicy pineapple chunks, and fluffy rice. Sweet, savory, and incredibly easy to make.
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Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken thighs, cut into 1-inch cubes
  • 1.5 cups long-grain jasmine rice, rinsed
  • 2 cups fresh pineapple chunks
  • 1 large red bell pepper, diced
  • 2 cups low-sodium chicken broth
  • 1/2 cup pineapple juice
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp vegetable oil
  • 1/2 cup frozen peas

Equipment

  • Large Deep Skillet with Lid A 12-inch skillet or a Dutch oven works perfectly.
  • Fine Mesh Sieve For rinsing the rice.

Method
 

  1. Heat oil in a large skillet or deep pan over medium-high heat. Add chicken cubes and cook until browned on all sides. Remove chicken and set aside.
  2. In the same pan, add a little more oil if needed. Sauté garlic, ginger, and diced bell peppers for 2 minutes until fragrant.
  3. Add the rinsed rice to the pan and stir for 1 minute to lightly toast the grains.
  4. Pour in chicken broth, pineapple juice, soy sauce, apple cider vinegar, and honey. Stir well, scraping up any browned bits from the bottom. Return chicken to the pan.
  5. Bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 15-18 minutes, or until the liquid is absorbed and rice is tender.
  6. Turn off the heat. Gently fold in the pineapple chunks and frozen peas. Cover again for 5 minutes to let the residual heat warm them through. Fluff with a fork and serve.

Notes

For the best results, use long-grain jasmine rice and rinse it thoroughly under cold water to remove excess starch; this ensures the rice stays fluffy rather than mushy.