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- 2 cups cooked jasmine rice - 1 lb chicken breast, diced into 1-inch pieces - 1 can (20 oz) pineapple chunks in juice, drained (reserve the juice) - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 medium onion, chopped - 3 cloves garlic, minced - 2 tablespoons soy sauce - 1 tablespoon fresh ginger, grated - 1 tablespoon olive oil - 1 tablespoon honey - 1 teaspoon sesame oil - Salt and pepper to taste - Fresh cilantro or sliced green onions for garnish You can add more flavor and fun to your dish. Try these options: - 1 cup snap peas for crunch - 1 tablespoon chili paste for heat - Cashews for a nutty touch - Lime juice for a zesty flavor - Red pepper flakes for spice Having the right tools makes cooking easier. Here’s what you need: - Large skillet or wok - Cooking spoon for stirring - Knife for chopping - Cutting board for prep - Measuring spoons for accuracy - Serving dish for a beautiful presentation {{ingredient_image_2}} Start with 1 pound of chicken breast. Dice it into 1-inch pieces. This size helps the chicken cook evenly. Season the chicken with salt and pepper for flavor. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken. Cook it for about 5-7 minutes until it turns brown and is fully cooked. After cooking, remove the chicken and set it aside on a plate. Next, use the same skillet to cook the vegetables. Add 1 chopped medium onion, 1 diced red bell pepper, and 1 diced green bell pepper. Sauté these for about 3-4 minutes. Stir frequently until they become tender and fragrant. Now, add 3 minced garlic cloves, and let them cook for an additional 1 minute. This step adds great flavor to your dish. After the vegetables are ready, it’s time to meld the flavors. Fold in 1 tablespoon of grated ginger and 1 tablespoon of honey. Continue cooking for another 1-2 minutes. Then, return the cooked chicken to the skillet. Add the reserved pineapple chunks from a 20-ounce can. In a small bowl, mix the reserved pineapple juice, 2 tablespoons of soy sauce, and 1 teaspoon of sesame oil. Drizzle this mixture over the chicken and vegetables. Stir everything well to combine. Let it simmer for 3-5 minutes to blend the flavors. Now, gently add 2 cups of cooked jasmine rice to the skillet. Fold the rice into the chicken and vegetable mix. Cook for an extra 2 minutes to heat everything through. Taste your dish and adjust the salt and pepper as needed. For a beautiful presentation, serve it in a large dish or bowls. Garnish with fresh cilantro or green onion slices. You can even add a few extra pineapple chunks for a tropical look. Enjoy your Pineapple Paradise Chicken & Rice! For this dish, chicken breast works best. It cooks evenly and stays tender. Look for pieces that are plump and pink. Avoid any chicken with dark spots or a strong smell. Fresh chicken gives the best flavor. If using frozen chicken, thaw it overnight in the fridge. Start with jasmine rice for a lovely fragrance. Rinse the rice under cold water to remove excess starch. This step keeps the rice from becoming sticky. Use a 1:1.5 rice-to-water ratio for perfect results. Bring water to a boil, then reduce heat and cover. Let it simmer for about 15 minutes. Always let the rice rest off the heat for five minutes. This step allows it to firm up and become fluffy. Want to add more flavor? Consider using ground ginger or garlic powder. A pinch of red pepper flakes adds heat without overpowering. You can also sprinkle some toasted sesame seeds for crunch. Fresh herbs like basil or mint can brighten the dish. Experiment with different spices to find your favorite mix! Pro Tips Marinate for Extra Flavor: Allow the diced chicken to marinate in the soy sauce, ginger, and sesame oil for at least 30 minutes before cooking. This will enhance the flavor and tenderness of the chicken. Fresh Pineapple vs. Canned: If possible, use fresh pineapple instead of canned for a sweeter, more vibrant flavor. Fresh pineapple will also add a touch of juiciness to the dish. Customize Your Veggies: Feel free to add or substitute other vegetables such as snap peas, carrots, or broccoli to this dish to suit your taste or to use up what you have on hand. Perfect Rice Texture: For the best texture, rinse the jasmine rice under cold water before cooking to remove excess starch. This will result in fluffy, separate grains. {{image_4}} You can make a tasty vegetarian version of this dish. Swap the chicken for tofu or tempeh. Use firm tofu so it holds its shape when cooked. Dice it into bite-sized pieces. Sauté the tofu until it’s golden brown. The flavor will still shine through with all the great veggies and pineapple. You can also add cashews for a crunchy twist. They add nice texture and flavor. Want to mix things up? Try adding other fruits for a tropical twist. Mango and papaya work great with pineapple. Dice these fruits and add them just like you did with the pineapple. Use them fresh or in juice form. They will add sweetness and a unique flavor to your dish. You can even try adding sliced bananas. Just remember to add them towards the end to keep them intact. If you need a gluten-free meal, it's easy to adapt this recipe. Make sure to use gluten-free soy sauce. This simple swap keeps the savory taste without any gluten. You can also use coconut aminos as an alternative. They are a great choice for a sweet and salty flavor. Check all other ingredients for hidden gluten. Enjoy a delicious, gluten-free version of Pineapple Chicken and Rice! To store leftover pineapple chicken and rice, let it cool first. Place it in an airtight container. This keeps the dish fresh for up to three days in the fridge. Make sure to remove as much air as possible. This helps prevent drying out. Reheat your pineapple chicken and rice on the stove for best results. Add a splash of water or pineapple juice to keep it moist. Heat over medium heat, stirring often until hot. You can also use a microwave. Cover the dish with a lid or a damp paper towel. Heat in short bursts, stirring between each. Check to make sure it is heated through. You can freeze pineapple chicken and rice for up to three months. Use freezer-safe containers. Make sure to cool the dish completely before packing it. Label the containers with the date. To reheat, thaw in the fridge overnight. Then, reheat on the stove or microwave as mentioned above. Enjoy your meal anytime! Yes, you can use brown rice. Brown rice has a nuttier taste. It adds more fiber too. Keep in mind, brown rice takes longer to cook. Adjust the cooking time to ensure it’s tender. You can use maple syrup or agave syrup. Both provide sweetness like honey. They work well in this dish. You can also try brown sugar, but use less. Start with one tablespoon and taste. This dish is not spicy. The flavors come from sweet pineapple and ginger. If you like heat, add some red pepper flakes. A small pinch can enhance the taste without overpowering it. Yes, you can prepare it in advance. Cook the chicken and veggies, then store them. Keep the rice separate. Mix it all together when you’re ready to serve. This helps keep the rice from getting mushy. Serve this dish with a simple green salad. A light cucumber salad pairs well too. You can also enjoy it with steamed broccoli or snap peas. These sides add freshness and crunch. This blog post covered how to make delicious pineapple chicken and rice. You learned about the key ingredients, step-by-step cooking, and helpful tips. I showed you fun variations to try. You also gained insights on storing and reheating leftovers for later meals. Use this guide to make tasty dishes that friends and family will love. Enjoy cooking and have fun with these flavors!

Pineapple Paradise Chicken & Rice

A tropical dish featuring chicken, rice, and pineapple for a delightful flavor experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups cooked jasmine rice
  • 1 lb chicken breast, diced into 1-inch pieces
  • 1 can pineapple chunks in juice, drained (reserve the juice)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Fresh cilantro or sliced green onions for garnish

Instructions
 

  • In a large skillet or wok, warm the olive oil over medium-high heat until shimmering.
  • Carefully add the diced chicken to the skillet, season generously with salt and pepper, and sauté until the chicken is browned and cooked through, about 5-7 minutes. Once cooked, remove the chicken from the skillet and set aside on a plate.
  • In the same skillet, add the chopped onion, diced red and green bell peppers, and minced garlic. Sauté for approximately 3-4 minutes, stirring frequently, until the vegetables are tender and fragrant.
  • Fold in the grated ginger and honey, continuing to cook for another 1-2 minutes until combined and aromatic.
  • Return the cooked chicken to the skillet along with the reserved pineapple chunks, mixing well.
  • In a small bowl, combine the reserved pineapple juice with soy sauce and sesame oil, then drizzle this mixture over the chicken and vegetable medley. Stir to integrate all ingredients, and allow the dish to simmer for 3-5 minutes to let the flavors meld together beautifully.
  • Gently add the cooked jasmine rice to the skillet, folding it into the chicken and vegetable mixture to ensure an even distribution. Cook for an additional 2 minutes until everything is heated through, stirring occasionally.
  • Taste the dish and adjust seasoning with more salt and pepper if needed.

Notes

Garnish with fresh cilantro or green onions for added flavor.
Keyword chicken, easy, pineapple, rice, tropical