Go Back
–+ servings

Pineapple Chicken and Rice Skillet

Please rate us
A quick and easy one-skillet meal featuring juicy chicken, sweet pineapple, and fragrant jasmine rice. Perfect for busy weeknights and picky eaters.
Print it Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast, cut into cubes Substitute with thighs for more flavor.
  • 1 cup pineapple, diced Fresh or canned, drained if canned.
  • 1 tablespoon olive oil Substitute with vegetable or avocado oil.
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, finely diced
  • 1 cup jasmine rice Rinse under cold water for fluffier grains.
  • 2 cups chicken broth Substitute with vegetable broth for vegetarian.
  • 1 tablespoon soy sauce Use low-sodium if preferred.
  • 1 teaspoon grated ginger Substitute with 1/4 tsp ground ginger.
  • to taste Salt and pepper
  • 1/4 cup sliced green onions
  • 1 tablespoon sesame seeds

Method
 

Cooking
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  2. Add the cubed chicken in a single layer. Cook, turning occasionally, until golden brown and cooked through (about 6–8 minutes). Remove the chicken and set it aside.
  3. In the same skillet, add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are soft and fragrant, about 4–5 minutes.
  4. Add the diced pineapple and cook for another 2 minutes to warm and slightly caramelize it.
  5. Stir in the jasmine rice, then pour in the chicken broth. Add the soy sauce, grated ginger, and season with salt and pepper. Stir to combine.
  6. Bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
  7. Remove the skillet from heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork.
  8. Return the cooked chicken to the skillet, stir to combine, and heat through for 1–2 minutes.
  9. Sprinkle with sliced green onions and sesame seeds before serving.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 1.5gSodium: 600mgFiber: 1gSugar: 6g

Notes

For a creamier twist, replace half the broth with light coconut milk. Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 2 months.
Tried this recipe?Let us know how it was!