Description
A quick tropical skillet meal that’s cozy, a bit sweet, and incredibly easy to prepare after a long day. This dish combines tender chicken, flavorful rice, and bright pineapple for a delightful weeknight dinner.
Ingredients
Main Ingredients
- 1 lb chicken breast or thighs, cut into bite-sized pieces (Use chicken thighs for juicier results.)
- 1 cup rice (jasmine, basmati, or long grain white) (Do not use instant rice.)
- 1 can pineapple chunks, canned or fresh (Save the juice if using canned.)
- 1 medium bell pepper, chopped (Any color will work.)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, fresh grated or a pinch of ground
- 1/4 cup soy sauce (Use gluten-free soy sauce for gluten-free options.)
- 2 tbsp brown sugar
- 1 cup chicken broth or water
- 2 tbsp oil for the pan
- to taste salt and pepper
- optional red pepper flakes, green onions, sesame seeds, lime (For added flavor.)
Instructions
Preparation
- Cut the chicken into small pieces. Chop the onion and bell pepper. Drain the pineapple and save the juice if desired.
Cooking
- Heat oil in a large skillet. Add chicken, season with salt and pepper, and cook until mostly done.
- Add onion and bell pepper. Cook for a few minutes until softened.
- Add garlic and ginger, stirring for about 30 seconds.
- Stir in rice and pour in broth and soy sauce. Add brown sugar and a splash of pineapple juice if desired.
- Bring to a gentle simmer, cover, and cook until rice is tender, stirring once halfway through.
- Stir in pineapple chunks near the end to keep them juicy.
- Taste and adjust flavor with more soy sauce or brown sugar if necessary. Top with green onions if you have them.
Notes
For a baked version, brown the chicken first, then transfer to a baking dish with rice and liquid. Cover with foil and bake until the rice is tender. Adjust the cooking time as necessary.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: asian, Tropical