Description
A one-pan dish featuring sweet pineapple, savory chicken, and fragrant rice, perfect for busy weeknights.
Ingredients
- 1 lb chicken thighs or breasts
- 1 cup pineapple chunks (fresh or canned)
- 1 cup rice (white or brown)
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 onion, diced
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Heat the olive oil in a large pan over medium heat until shimmering.
- Add the diced onion and bell pepper. Sauté for 3–4 minutes, or until softened and fragrant.
- Push the vegetables to the side and add the chicken pieces. Cook, turning occasionally, until browned on all sides — about 4–6 minutes.
- Stir the rice into the pan so it gets coated in oil and pan juices for a minute.
- Pour in the chicken broth, soy sauce, and pineapple chunks (including any juice if using canned). Stir to combine.
- Season with salt and pepper to taste. Bring the mixture to a boil.
- Reduce the heat to low, cover the pan, and simmer for 20–25 minutes until the rice is tender and the chicken is cooked through (internal temp 165°F / 74°C).
- Fluff with a fork, taste and adjust seasoning, then garnish with sliced green onions before serving.
Notes
Use chicken thighs for juicier meat; breasts for leaner protein. If using brown rice, increase the liquid and cook time slightly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Tropical