Description
This Pineapple Chicken and Rice recipe combines tender chicken, sweet pineapple chunks, and fluffy rice in a quick and easy one-pan meal. Bursting with tropical sweetness, savory depth, and comforting warmth, it is perfect for busy weeknights or casual entertaining. Packed with balanced flavors and wholesome ingredients, it is a satisfying dish the entire family will enjoy.
Ingredients
Scale
Protein and Produce
- 400g boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup fresh pineapple chunks (drained if canned)
- 3 garlic cloves, chopped
- 1 green bell pepper, sliced
- 1 medium carrot, sliced
- Fresh cilantro, chopped (optional, for garnish)
Grains
- 1 cup long grain rice, rinsed
Liquids and Sauces (natural)
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp soy sauce (natural)
- 1 tbsp apple cider vinegar (natural)
- 1 1/4 cups water or low-sodium vegetable broth
- 1 tsp sesame oil
Other
- 1/2 tsp natural gelling agent
Instructions
- Prepare the Ingredients: Cut the chicken breasts into bite-sized pieces. Chop the garlic, green bell pepper, and carrot into even slices. Drain pineapple chunks if using canned or chop fresh pineapple. Rinse the rice thoroughly to remove excess starch for fluffier grains.
- Sauté the Vegetables and Chicken: Heat sesame oil in a wide pan or skillet over medium heat. Add garlic and sauté until fragrant. Add chicken pieces and cook until golden and just cooked through. Add green bell pepper and carrot slices and cook for a few minutes until they soften slightly but remain crisp.
- Add Rice and Liquids: Stir in the rinsed rice, coating each grain with the oil and juices. Pour in vegetarian Worcestershire sauce (natural), soy sauce (natural), apple cider vinegar (natural), and water or broth. Stir well to combine all ingredients.
- Incorporate Pineapple and Cook: Gently fold pineapple chunks into the pan. Sprinkle in the natural gelling agent for thickening. Cover the pan, reduce heat to low, and simmer for 15-20 minutes until rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
- Final Touches and Serve: Fluff the rice with a fork and taste; adjust seasoning with soy sauce (natural) or apple cider vinegar (natural) if needed. Garnish with fresh cilantro for added freshness and serve hot.
Notes
- Rinsing rice before cooking ensures fluffy, separate grains.
- Cut chicken and vegetables into uniform pieces for even cooking.
- Use just enough liquid so rice absorbs flavor without becoming mushy.
- Add natural gelling agent carefully after liquids to avoid clumps and ensure smooth sauce.
- Let the dish rest off heat for a few minutes before serving to deepen flavors.
- Optional garnishes: toasted sesame seeds, thinly sliced green onions, or a drizzle of chili oil.
- Leftovers keep well refrigerated for up to 3 days and freeze up to 2 months.
- Reheat gently with a splash of water to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate (approx. 1/4 of recipe)
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: pineapple chicken, chicken and rice, tropical chicken recipe, easy weeknight meal, one-pan dinner, family meal, gluten free chicken, savory sweet chicken
