Pineapple Chicken and Rice
A delicious and easy one-pan meal featuring tender chicken thighs cooked with sweet pineapple chunks and fluffy white rice in a flavorful sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
1 medium yellow onion, diced
2 cloves garlic, minced
1 cup long-grain white rice, rinsed
1 cup low-sodium chicken broth
1 cup pineapple chunks, drained if canned
1/4 cup pineapple juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1/4 teaspoon salt
2 green onions, sliced (for garnish)
Instructions
Heat olive oil in a large skillet or sauté pan over medium-high heat.
Add the chicken pieces to the pan and cook for 5-6 minutes until browned on all sides. Remove chicken from the pan and set aside.
In the same pan, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the rinsed rice to the pan and stir to coat with the oil and onions, cooking for 1-2 minutes.
Pour in the chicken broth, pineapple juice, soy sauce, brown sugar, ground ginger, black pepper, and salt. Stir well to combine.
Return the browned chicken pieces to the pan and stir to distribute evenly.
Bring the mixture to a boil, then reduce heat to low and cover the pan with a tight-fitting lid.
Simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Remove the pan from heat and gently fold in the pineapple chunks.
Let the dish sit covered for 5 minutes to allow the flavors to meld.
Garnish with sliced green onions before serving.