Pineapple Chicken and Rice
A delightful one-pan dish combining savory chicken, tangy pineapple, and colorful veggies over fluffy rice, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken breast, cubed
- 1 cup pineapple chunks (fresh or canned) Drain canned pineapple well before use.
- 2 cups cooked rice Any variety works, but long-grain is ideal.
- 1 tablespoon soy sauce Gluten-free version or tamari can be used.
- 1 tablespoon olive oil
- 1 whole bell pepper, diced Red, yellow, or green for color.
- 1 whole onion, diced
- 2 cloves garlic, minced
- to taste Salt and pepper
- for garnish Green onions Sliced, for topping.
Instructions
Cooking
- In a large pan, heat the olive oil over medium heat.
- Add the cubed chicken and cook until browned on all sides.
- Toss in the diced onion, bell pepper, and minced garlic. Sauté for about 3-4 minutes until the vegetables are tender.
- Mix in the pineapple chunks and soy sauce, cooking for another 2-3 minutes.
- Stir in the cooked rice and season with salt and pepper. Mix until everything is well combined.
- Serve warm, topping with sliced green onions for a fresh finish.
Notes
To keep leftovers fresh, store in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave, adding a splash of water to maintain moisture. Can freeze portions for up to a month. Experiment with different proteins or vegetables as desired.