Pineapple Chicken with Rice
A vibrant dish that combines tender chicken, sweet pineapple, and colorful veggies over fluffy rice, perfect for busy weeknights or special occasions.
Ingredients
Main Ingredients
- 2 cups cooked rice Use white or brown rice.
- 1 lb chicken breast, diced Boneless, skinless chicken breast.
- 1 cup pineapple chunks (fresh or canned) If using canned, drain the juice.
- 1 each bell pepper, diced Any color is fine.
- 1 each onion, chopped Yellow or white onion works best.
- 2 cloves garlic, minced Add more for a stronger flavor.
- ¼ cup soy sauce Use tamari for gluten-free.
- 2 tablespoons olive oil Can substitute with sesame oil for added flavor.
- to taste Salt and pepper Season according to your preference.
Instructions
Preparation
- Start by gathering all your ingredients. Dice the chicken breast into bite-sized pieces, chop the onion, and dice the bell pepper. If using fresh pineapple, cut it into chunks.
Cooking
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced chicken, seasoning it with salt and pepper. Cook for about 5–7 minutes, or until the chicken is browned and cooked through.
- Add the chopped onion, minced garlic, and diced bell pepper to the pan. Sauté these ingredients for about 5 minutes until they become soft and aromatic.
- Stir in the pineapple chunks and pour in the soy sauce. Mix well, allowing the flavors to meld together.
- Let the mixture cook for another 5 minutes, allowing the flavors to fully develop and the pineapple to caramelize slightly.
Serving
- Scoop a generous portion of the cooked rice onto each plate and top it with the chicken and pineapple mixture.
- If desired, garnish with chopped green onions or sesame seeds.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days. You can also freeze it for 2–3 months. Reheat in the microwave or stovetop.