For the Dish:
1 tablespoon olive oil or butter
1 pound boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
Salt and freshly ground black pepper, to taste
1 medium onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, diced (optional, for color and crunch)
1 cup uncooked long-grain white or brown rice
1½ cups chicken broth (low-sodium preferred)
1 cup pineapple chunks (fresh or canned, drained)
½ cup coconut milk (optional, for extra creaminess)
1 teaspoon ground turmeric (for vibrant color and mild flavor)
1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
1 tablespoon soy sauce or tamari (for gluten-free option)
1 cup frozen peas (optional, for added veggies)
Optional Garnish:
Fresh cilantro or parsley, chopped
Toasted sesame seeds
Lime wedges for serving
Step-by-Step Instructions
1. SautĂŠ the Chicken
Heat olive oil or butter in a large skillet or Dutch oven over medium heat.
Season the diced chicken with salt and pepper, then add it to the pan. Cook until lightly browned on all sides, about 5â7 minutes. Remove the chicken and set aside.
2. SautĂŠ the Aromatics
In the same pan, add the chopped onion and sautĂŠ for 3â4 minutes, or until softened.
Stir in the minced garlic and diced red bell pepper (if using) and cook for an additional 2 minutes, until fragrant.
3. Cook the Rice and Build the Base
Add the uncooked rice to the pan and toast it for 1â2 minutes, stirring frequently to prevent sticking. This step enhances the nutty flavor of the rice.
Pour in the chicken broth, soy sauce, turmeric, and ginger. Stir well to combine.
Return the cooked chicken to the pan, along with the pineapple chunks. If using coconut milk, stir it in now for added creaminess.
4. Simmer Until Done
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15â20 minutes (or according to the rice package instructions), or until the rice is tender and most of the liquid has been absorbed.
During the last 5 minutes of cooking, stir in the frozen peas (if using) to warm through.
5. Serve & Garnish
Remove the pan from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork and garnish with fresh cilantro, toasted sesame seeds, or a squeeze of lime juice for brightness.
Serve hot and enjoy the tropical flavors in every bite!
Tips for Success
Use Canned Pineapple: For convenience, canned pineapple chunks work perfectly. Just drain them before adding to the dish.
Make It Spicy: Add a pinch of red pepper flakes or a drizzle of sriracha for a spicy kick.
Go Vegetarian: Substitute the chicken with tofu, chickpeas, or extra veggies like carrots or zucchini.
Add Crunch: Top with crushed peanuts or cashews for extra texture.
Why This Recipe Works
This Pineapple Chicken and Rice combines the sweetness of pineapple with the savory richness of chicken and the comforting warmth of spiced rice. The turmeric and ginger add depth and vibrancy, while the optional coconut milk brings a creamy, tropical touch. By cooking everything in one pot, the flavors meld together beautifully, creating a dish thatâs greater than the sum of its parts.
Conclusion: Bring the Tropics to Your Table
Whether youâre dreaming of a beach vacation or simply want to brighten up your dinner routine, this Pineapple Chicken and Rice is the perfect way to infuse your meal with sunshine. Its balance of sweet, savory, and aromatic flavors makes it a standout dish thatâs sure to please everyone at the table. Plus, its one-pot simplicity means more time enjoying the meal and less time cleaning up.
Weâd love to see your creations! Tag us in your photos or share your favorite variationsâyour twist on this tropical delight might just inspire others to try it too! đđâ¨
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