Description
This Tropical Pineapple Chicken & Rice Delight is a delicious blend of tender chicken, fluffy rice, and sweet pineapple in a savory, slightly tangy sauce. It’s the perfect quick and easy dinner with a tropical twist!
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 1/2 cups chicken broth
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/4 cup pineapple juice (from canned pineapple or fresh)
- 2 tbsp soy sauce
- 1 tbsp honey (or brown sugar)
- 1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
- 1/2 tsp red pepper flakes (optional, for spice)
- 2 green onions, sliced (for garnish)
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, garlic powder, and smoked paprika. Cook for 4-5 minutes until golden brown, then remove and set aside.
- Sauté the veggies: In the same skillet, add onion and bell pepper. Cook for 2-3 minutes until softened, then stir in garlic and cook for another 30 seconds.
- Add rice & liquids: Stir in rice, chicken broth, pineapple chunks, pineapple juice, soy sauce, honey, ginger, and red pepper flakes (if using). Bring to a simmer.
- Simmer & cook: Return the chicken to the skillet, cover, and reduce heat to low. Let simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
- Finish & serve: Fluff the rice with a fork, garnish with green onions and cilantro, and serve warm.
Notes
- Swap white rice for brown rice (increase cook time by 10-15 minutes).
- Use shrimp instead of chicken for a seafood twist.
- Add chopped cashews or macadamia nuts for extra crunch.