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Pineapple Chicken and Rice

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A delightful combination of savory chicken, vibrant bell peppers, and sweet pineapple, served over rice for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced You can substitute with shrimp or tofu.
  • 1 tbsp olive oil For sautéing.
  • 1 small onion, diced
  • 1 cup pineapple chunks (fresh or canned)
  • 2 cups cooked rice (white or brown) Day-old rice works best.
  • 2 cups chicken broth
  • 1 medium bell pepper, diced
  • 2 cloves garlic, minced
  • to taste soy sauce For seasoning.
  • to taste salt and pepper For seasoning.

Method
 

Cooking
  1. Heat olive oil in a large skillet over medium heat.
  2. Add the diced onion and bell pepper. Sauté until soft, about 3-4 minutes.
  3. Stir in the minced garlic and the diced chicken. Cook until the chicken is no longer pink, roughly 5-7 minutes.
  4. Add the pineapple chunks and the cooked rice to the skillet. Mix well.
  5. Pour in the chicken broth and drizzle with soy sauce; season with salt and pepper.
  6. Let everything simmer for a few minutes until heated through. Serve warm.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 1.5gSodium: 800mgFiber: 2gSugar: 5g

Notes

Garnish with fresh cilantro or sliced green onions. It pairs well with a side salad or steamed vegetables. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
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