Why Make This Recipe
Pineapple Chicken and Rice Skillet is a delightful dish that combines juicy chicken, sweet pineapple, and colorful bell peppers, all served over fluffy rice. This recipe is quick and easy, making it perfect for busy weeknights. It’s a one-pan meal that packs flavors and is sure to please everyone at the table. Plus, the combination of savory and sweet makes it a unique dish that your family will love.
How to Make Pineapple Chicken and Rice Skillet
Ingredients
- 1 lb boneless skinless chicken breast, diced
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 bell pepper, diced
- 1 can (15 oz) pineapple chunks, drained (reserve ¼ cup juice)
- 2 cups cooked white rice
- 2 tbsp soy sauce
- 1 tbsp honey
- ½ tsp garlic powder
- ½ tsp ground ginger
Directions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 6–8 minutes.
- Add the diced bell peppers and cook for 2–3 minutes until slightly tender.
- Stir in the pineapple chunks and cook for 2 more minutes.
- In a small bowl, whisk together the reserved pineapple juice, soy sauce, honey, garlic powder, and ginger.
- Pour the mixture into the skillet and stir to coat everything well.
- Simmer uncovered for 4–5 minutes, or until the sauce has slightly thickened and reduced.
- Serve the chicken and pineapple mixture over the cooked rice, or with rice on the side. Garnish with green onions or sesame seeds if desired.
How to Serve Pineapple Chicken and Rice Skillet
To serve Pineapple Chicken and Rice Skillet, scoop the chicken mixture over a bed of rice on each plate. If you like, you can add a sprinkle of chopped green onions or sesame seeds for extra flavor and visual appeal. This dish goes well with a side of steamed vegetables or a fresh salad.
How to Store Pineapple Chicken and Rice Skillet
To store leftovers, let the dish cool completely and place it in an airtight container. You can keep it in the fridge for up to 3 days. If you want to save it for longer, you can freeze the chicken and pineapple mixture without the rice. It will last for about 2-3 months in the freezer. When ready to eat, simply thaw and reheat in a skillet or microwave.
Tips to Make Pineapple Chicken and Rice Skillet
- Make sure the chicken is cut into small, even pieces for uniform cooking.
- Adjust the level of sweetness by adding more or less honey, based on your preference.
- Feel free to add other veggies, like snap peas or carrots, for added nutrition and flavor.
- For a bit of heat, try adding some red pepper flakes or a splash of hot sauce.
Variation
You can easily customize this dish by using different proteins like shrimp or tofu. You can also substitute brown rice for white rice for a nutty flavor and more fiber. For a tropical twist, add some chopped cashews or toasted coconut on top before serving.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple if you prefer. Just chop it into small cubes and add it in the same step as the canned pineapple.
2. Is this recipe gluten-free?
You can make this recipe gluten-free by using gluten-free soy sauce or tamari instead of regular soy sauce.
3. Can I make this dish ahead of time?
Yes, you can prepare the chicken and pineapple mixture ahead of time and store it in the fridge. Just reheat it when you’re ready to serve. However, it’s best to cook the rice fresh for the best texture.