Pineapple Chicken
A comforting weeknight dinner combining the juicy sweetness of pineapple with hearty chicken, all served over fluffy rice.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts Use fresh or frozen; ensure they're cooked through.
- 1 cup rice (long-grain or jasmine) Wash rice before cooking to remove excess starch.
- 1 can (20 oz) pineapple chunks, with juice Choose a no-sugar-added option whenever possible.
- 1 cup chicken broth Homemade broth is preferred but store-bought works too.
- 2 tablespoons soy sauce Low-sodium is recommended.
- 1 tablespoon olive oil For searing and cooking the chicken.
- to taste salt and pepper Essential for seasoning.
- to taste chopped green onions For garnish, adds color and crunch.
Instructions
Cooking the Chicken
- Heat a large skillet over medium heat and add the olive oil.
- Season chicken breasts with salt and pepper and place them in the skillet.
- Cook for about 5-7 minutes on each side until they are golden brown and cooked through.
Preparing the Rice
- Once the chicken is cooked, remove it and set aside.
- In the same skillet, add the uncooked rice and toast for about 2 minutes while stirring frequently.
Mixing Ingredients
- Pour in chicken broth, soy sauce, and pineapple chunks including their juice.
- Stir together and bring to a boil.
Simmering
- Reduce heat to low, cover, and let it simmer for about 15 minutes or until rice absorbs the liquid.
- Stir occasionally to prevent sticking.
Final Assembly
- Return the chicken to the skillet and cook for an additional 5-7 minutes until heated through.
- Garnish with chopped green onions before serving.
Notes
Store leftovers in an airtight container in the fridge; best consumed within three days. Can be reheated in the microwave or stovetop.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 2gSugar: 8g
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