Description
This pineapple chicken and rice skillet is bright, quick, and full of sweet-and-salty flavor with tender chicken, juicy pineapple, and fresh vegetables.
Ingredients
Scale
- 1 lb chicken breast, cut into pieces
- 1 cup pineapple chunks (fresh or canned)
- 2 cups cooked white rice
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions for garnish (optional)
Instructions
- Pat the chicken pieces dry and season lightly with salt and pepper. Chop the onion and bell pepper. Mince the garlic. If using fresh pineapple, cut it into bite-size chunks. Have the cooked rice warm and ready.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables begin to soften and smell sweet, about 3-4 minutes.
- Add the chicken pieces to the skillet in a single layer. Cook without moving for 2-3 minutes to brown one side, then stir and cook until the chicken is cooked through, about 5-7 minutes total depending on piece size. Stir in the pineapple chunks and 2 tablespoons soy sauce. Toss gently to coat the chicken and vegetables.
- Cook for an additional 2-3 minutes so the pineapple warms and the soy sauce reduces slightly to a light glaze. Taste and adjust salt and pepper. Serve the pineapple chicken over the warm cooked rice and garnish with sliced green onions if desired.
Notes
Use fresh pineapple for extra brightness or canned for convenience. Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 70mg