Description
Sunny, sweet, and savory Pineapple Chicken and Rice is the 30-minute vacation your taste buds have been craving. No passport required!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups fresh pineapple chunks (or 1 20-oz can pineapple chunks in juice, drained but reserve ¼ cup juice)
- 1½ cups long-grain white rice, rinsed and drained
- 3 tablespoons vegetable oil, divided
- 1 medium red bell pepper, diced (about 1 cup)
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 cups chicken broth
- ¼ cup soy sauce (low-sodium preferred)
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 teaspoons cornstarch
- ½ cup green onions, sliced (for garnish)
- ¼ cup cilantro, chopped (optional, for garnish)
Instructions
- In a small bowl, whisk together the reserved pineapple juice (if using canned pineapple), soy sauce, brown sugar, rice vinegar, and cornstarch until smooth. Set aside.
- Heat 2 tablespoons of oil in a large, deep skillet over medium-high heat. Season chicken with salt and pepper, then brown in batches for 2-3 minutes per side. Transfer to a plate.
- Add remaining oil to the pan. Sauté onion and bell pepper for 3-4 minutes until softened. Add garlic and ginger, cooking for 30 seconds until fragrant.
- Add rinsed rice to the pan, stirring to coat with oil. Toast for 2 minutes, then pour in chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 10 minutes.
- Add the browned chicken, pineapple chunks, and prepared sauce to the pan. Stir gently, cover, and cook for another 10-15 minutes until rice is tender and chicken reaches 165°F.
- Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and garnish with green onions and cilantro before serving.