Pineapple Chicken and Rice
This Pineapple Chicken and Rice is a vibrant one-pan dinner combining sweet pineapple, tender chicken, and fragrant jasmine rice. With ginger, soy sauce, and fresh veggies, this quick and easy dish is perfect for weeknight dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Course
- Method: One-Pan, Skillet
- Cuisine: Asian-Inspired, Tropical Fusion
Ingredients
1 lb chicken breast, cubed
1 cup pineapple, cubed (fresh or canned, drained)
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 cup jasmine rice
2 cups chicken broth
1 tbsp soy sauce
1 tsp grated fresh ginger
Salt and pepper, to taste
¼ cup sliced green onions
1 tbsp sesame seeds
Instructions
Heat olive oil in a large skillet over medium heat.
Add chicken, season with salt and pepper, and cook until browned and nearly cooked through. Remove and set aside.
In the same pan, sauté onion, garlic, and red bell pepper for 3–4 minutes until softened.
Stir in jasmine rice and toast for 1–2 minutes.
Add chicken broth, soy sauce, grated ginger, and pineapple. Stir to combine.
Return chicken to the pan. Cover and cook on low heat for 15–18 minutes, or until rice is tender and liquid is absorbed.
Fluff rice with a fork. Garnish with green onions and sesame seeds before serving.
Notes
Use canned pineapple if fresh isn’t available—just drain well.
Add chili paste or crushed red pepper for a spicy version.
For a vegetarian option, swap chicken with tofu or chickpeas.
Brown rice can be substituted, but increase the liquid and cooking time.
Top with toasted cashews or peanuts for crunch.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 7g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
Find it online: https://juliameals.com/pineapple-chicken-and-rice/
