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To create a delicious Pineapple Chicken and Rice Skillet, gather the following ingredients: - 1 lb (450g) boneless, skinless chicken breasts, diced into bite-sized pieces - 1 cup jasmine rice, thoroughly rinsed under cold water - 1 can (20 oz) pineapple chunks in juice, drained (reserve juice for later) - 1 bell pepper (choose either red or yellow), diced into small pieces - 1 small onion, finely chopped - 3 cloves garlic, minced for maximum flavor - 1 cup chicken broth (preferably low-sodium) - 2 tablespoons soy sauce (low-sodium if preferred) - 2 tablespoons olive oil for sautéing - 1 teaspoon fresh ginger, finely grated - Salt and pepper to taste - Green onions, thinly sliced (for garnish) - Sesame seeds (for garnish) I recommend using fresh ingredients. They add more flavor to the dish. The sweetness of pineapple pairs well with the savory chicken. The rice absorbs all the flavors, making each bite delightful. Make sure to rinse the jasmine rice well. This step removes excess starch and helps achieve fluffy rice. For the chicken, you can use breast meat for a leaner option. Cut it into small pieces so it cooks evenly. The bell pepper adds color and crunch. You can pick any color you like. The onion gives a sweet, aromatic base, while garlic boosts the taste. Ginger adds warmth and a hint of spice. Using low-sodium soy sauce helps balance the flavors without making it too salty. The sesame seeds and green onions are great for garnish. They add a touch of freshness and make the dish look appealing. Gathering these ingredients will set you up for a fantastic cooking experience. {{ingredient_image_2}} - Heat 2 tablespoons of olive oil in a large skillet over medium heat. - Add 1 pound of diced chicken breasts. Season with salt and pepper. - Cook for 6-8 minutes until the chicken is golden brown and cooked through. - Remove chicken from the skillet and set it aside on a plate. - In the same skillet, add 1 small chopped onion and 1 diced bell pepper. - Sauté for 3-4 minutes until the vegetables are soft and fragrant. - Add 3 cloves of minced garlic and cook for 1 more minute for extra flavor. - Add 1 cup of rinsed jasmine rice and 1 teaspoon of grated ginger to the skillet. - Stir well for about 2 minutes to let the rice toast slightly. This adds flavor. - Pour in the reserved pineapple juice, 1 cup of chicken broth, and 2 tablespoons of soy sauce. - Stir everything together and bring the mixture to a gentle simmer. - Once simmering, cover the skillet and reduce the heat to low. - Cook for 15-18 minutes until the rice is tender and absorbs all the liquid. - Gently fold in the cooked chicken and 1 can of pineapple chunks. - Heat through for 2-3 minutes until everything is warm and flavors meld. - Remove the skillet from heat and keep it covered for 5 minutes. This helps flavors develop. - For presentation, serve in deep bowls. Garnish with sliced green onions and sesame seeds. Toasting the rice is key. It adds a nice nutty taste. Heat the oil, then add the rice. Stir it for about two minutes. This step boosts flavor, making your dish more tasty. For seasonings, use salt, pepper, and fresh ginger. These simple seasonings make a big difference. You can also try adding a touch of garlic powder for depth. Cook your chicken evenly by cutting it into small pieces. This helps it cook through without burning. Heat the olive oil first, then add the chicken. Stir it often until it turns golden brown. For the vegetables, sauté the onion and bell pepper together. Cook them until they are soft and smell great. Add garlic last for maximum flavor. This keeps it fresh and strong. Pair your Pineapple Chicken and Rice Skillet with a side salad. A simple green salad complements the dish well. For garnishes, use green onions and sesame seeds. They add color and extra crunch. Serve in deep bowls to show off the vibrant colors. Enjoy this dish warm for the best taste! Pro Tips Marinate the Chicken: For extra flavor, consider marinating the diced chicken in a mixture of soy sauce, ginger, and garlic for 30 minutes before cooking. Use Fresh Pineapple: If possible, use fresh pineapple instead of canned for a more vibrant flavor and texture in the dish. Adjust the Spice Level: If you prefer a bit of heat, add some red pepper flakes or a dash of sriracha when sautéing the vegetables. Store Leftovers Properly: Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat thoroughly before enjoying. {{image_4}} You can change proteins in this dish easily. Use shrimp or tofu instead of chicken. Both options add unique flavors and work well with the other ingredients. If you want to go lighter, try using turkey breast. For vegetables, mix things up to suit your taste. You can add broccoli for crunch or snap peas for sweetness. Carrots also add color and flavor. Just remember to chop them small for even cooking. To boost the taste, add spices or herbs. A pinch of red pepper flakes brings heat to the dish. You can also try adding some fresh basil or cilantro for a fresh touch. Experimenting with sauces can make a big difference. Swap soy sauce for teriyaki sauce for a sweeter flavor. You can also use coconut aminos for a gluten-free option. Just keep adjusting until you find the taste you love. If you need gluten-free options, use tamari instead of soy sauce. This keeps the flavor while making it safe for those with gluten issues. For a vegan adaptation, swap chicken for chickpeas or lentils. Replace the chicken broth with vegetable broth. This keeps the dish hearty and satisfying without meat. You won’t miss the chicken at all! To store leftovers, let the dish cool first. Use an airtight container to keep it fresh. Place it in the fridge within two hours of cooking. This will help prevent bacteria growth. It's best to eat leftovers within 3-4 days. When reheating, make sure it is hot all the way through. You can freeze Pineapple Chicken and Rice Skillet for later. Use a freezer-safe container to keep it well sealed. It will stay good for up to three months. To thaw, place it in the fridge overnight. You can also use the microwave for quick thawing. To reheat, warm it in a skillet over medium heat. Stir often to make sure it heats evenly. This dish stays fresh in the fridge for about 3-4 days. If you freeze it, it lasts about three months. Check for signs of spoilage before eating. Look for changes in smell or color. If it seems off, throw it away. Always trust your senses when it comes to food safety. Yes, you can use brown rice. Brown rice takes longer to cook, about 45 minutes. You will need to adjust the liquid as brown rice requires more. Use 1.5 cups of chicken broth instead of 1 cup. This will keep your dish moist and flavorful. To keep chicken juicy, do not overcook it. Cook it for 6-8 minutes, just until golden. Also, let the chicken rest after cooking. This helps it retain moisture. Adding the pineapple and broth at the right time also helps keep it tender. If you need a soy sauce substitute, try tamari or coconut aminos. These options work well for flavor. For a lighter taste, you can mix water with a bit of vinegar. This gives a similar umami flavor without the soy. Yes, you can make this dish in advance. Cook it fully and let it cool. Store it in an airtight container in the fridge. It keeps well for up to 3 days. Just reheat it gently on the stove or in the microwave. This dish pairs well with a fresh salad. A simple green salad adds a nice crunch. You can also serve it with steamed veggies for extra nutrition. Consider adding some crusty bread to soak up the juices. This blog post outlined a delicious Pineapple Chicken and Rice Skillet recipe, showing every step. You learned about the key ingredients, how to cook them, and tips for the best flavor. Use suggested variations for a twist on this dish. Proper storage lets you enjoy it later, and FAQs help address common questions. The mix of chicken, rice, and sweet pineapple is simple yet tasty. I hope you feel ready to create a meal that pleases everyone.

Pineapple Chicken and Rice Skillet

A savory skillet dish featuring tender chicken, jasmine rice, and sweet pineapple, perfect for a quick weeknight meal.
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Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 cup jasmine rice, thoroughly rinsed under cold water
  • 1 can pineapple chunks in juice, drained (reserve juice)
  • 1 piece bell pepper, diced into small pieces
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth, preferably low-sodium
  • 2 tablespoons soy sauce, low-sodium if preferred
  • 2 tablespoons olive oil for sautéing
  • 1 teaspoon fresh ginger, finely grated
  • to taste salt and pepper
  • to taste green onions, thinly sliced (for garnish)
  • to taste sesame seeds (for garnish)

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the diced chicken breasts, seasoning them generously with salt and pepper. Cook the chicken for approximately 6-8 minutes, stirring occasionally, until golden brown and cooked through. Once done, remove the chicken from the skillet, placing it on a plate and setting it aside.
  • In the same skillet, add the chopped onion and diced bell pepper. Sauté for about 3-4 minutes, stirring frequently, until the vegetables are soft and fragrant. Add the minced garlic and cook for an additional minute until aromatic.
  • Add the rinsed jasmine rice and grated ginger to the skillet. Stir well to combine all the ingredients, allowing the rice to toast slightly for about 2 minutes.
  • Pour the reserved pineapple juice, chicken broth, and soy sauce into the skillet. Stir thoroughly to combine all the elements. Bring the mixture to a gentle simmer.
  • Once simmering, cover the skillet with a lid and reduce the heat to low. Let it cook undisturbed for 15-18 minutes, or until the rice is tender and has absorbed all the liquid.
  • After the rice is cooked, gently fold in the cooked chicken and pineapple chunks. Allow the mixture to heat through for about 2-3 minutes.
  • Remove the skillet from heat and keep it covered for an additional 5 minutes.

Notes

Serve warm garnished with green onions and sesame seeds for added flavor.
Keyword chicken, easy, pineapple, rice, skillet