Pineapple Chicken And Rice 2 Recipe

When I combined the vibrant flavors of pineapple and ginger with tender chicken and aromatic rice, I knew I was onto something spectacular—get ready to elevate your weeknight dinner game with this mouthwatering tropical stir-fry! 🥘🌺

My recipe for Pineapple Chicken and Rice bursts with flavor. In it, I pair tender, bite-size chicken breast with sweet, juicy pineapple and some form of a medley of vegetables, such as red bell pepper and onion, that I find irresistible.

The combination of garlic, ginger, and scallions perfuming this dish makes it doubly so. Add a light dressing of the ubiquitous soy sauce, and you’ve got a five-star dish.

Ingredients

• Chicken Breast: High in protein, low in fat, lean muscle fuel.
• Pineapple: Provides natural sweetness and vitamin C.
• Red Bell Pepper: Rich in antioxidants and adds crunch.
• Garlic: Enhances flavor and supports immune health.
• Long-Grain White Rice: Carbohydrate source, complements the dish.
• Ginger: Adds warmth and aids digestion.
• Soy Sauce: Umami flavor with sodium boost.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• Salt and pepper, to taste
• 1 cup diced fresh pineapple
• 1 red bell pepper, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 2 scallions, sliced
• Fresh cilantro, for garnish (optional)

How to Make this

1. In a large frying pan over medium-high heat, warm 1 tablespoon of olive oil. Add the chicken pieces, and season with salt and pepper. Cook the chicken, turning and moving it around the pan, until it is golden and cooked through, about 5-7 minutes. Remove the chicken to a plate and set aside.

2. In the same skillet, add the leftover tablespoon of olive oil. Add the onions and peppers, and cook until the onion is translucent, about 3-4 minutes.

3. Add the garlic and ginger, and sauté another half minute until they smell wonderful.

4. Place the diced pineapple in the skillet and sauté for an extra 2-3 minutes until the pineapple begins to caramelize.

5. Add the chicken broth and soy sauce, and then mix in the honey.

6. Incorporate the rice into the skillet, mixing to achieve a uniform blend. Urge the concoction into a bubbling boil. Lower the heat to low.

7. Put a lid on the skillet and let it simmer for about 18 to 20 minutes, or until the rice is tender and the liquid has been absorbed.

8. After the rice has finished cooking, put the chicken back in the pan, stirring everything together and heating it all through.

9. Distribute the sliced scallions evenly over the top, blending them in gently.

10. Serve the chicken, pineapple, and rice hot, garnished, if you like, with fresh cilantro.

Equipment Needed

1. Large frying pan or skillet with a lid
2. Cooking spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Plate for setting aside cooked chicken

FAQ

• Can I use canned pineapple instead of fresh?Canned pineapple can indeed be employed, but it is crucial to ensure it is thoroughly drained prior to being incorporated into the recipe.
• Is there a substitute for chicken broth?Vegetable broth can serve as a replacement for chicken broth in this recipe.
• Can I use brown rice instead of white rice?Certainly, ensure to proportionately adjust the cooking time and liquid needed because brown rice requires a longer cooking duration and a greater amount of broth.
• What can I use instead of soy sauce?Gluten-free replacements for soy sauce include tamari and coconut aminos.
• How should I store leftovers?Keep any uneaten food in well-sealed containers in the refrigerator. They can last for 3 days and still be safe and tasty to eat.
• Can I add other vegetables?For sure! This dish would be a nice place to add broccoli, peas, or snap peas.
• Is there a way to make it spicier?For extra heat, add a pinch of red pepper flakes or a diced jalapeño.

Pineapple Chicken And Rice 2 Recipe Substitutions and Variations

Opt for boneless, skinless chicken thighs instead of breast for a juicier choice.
Replace fresh pineapple with canned pineapple chunks, but make sure they are well drained.
Instead of using red bell pepper, you can use yellow or orange bell pepper, which will give you a different but similar flavor in terms of sweetness. And you get a nice pop of color.
Substitute shallots for onion when you want a softer, milder-flavored, slightly sweeter tasting dish. You can also caramelize shallots and use them as a base for soups or sauces. When a recipe calls for sliced, chopped, or minced onions, follow the same instructions except use shallots.
Substitute honey with maple syrup for a different sweetness profile.

Pro Tips

1. Marinate the Chicken: For added flavor, marinate the chicken in a mixture of soy sauce, ginger, and a little honey for at least 30 minutes prior to cooking. This will infuse the chicken with extra taste and tenderness.