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Pineapple chicken and rice bowl with juicy chicken, jasmine rice, pineapple chunks, and green onions

Pineapple Chicken and Rice

Easy one-pan pineapple chicken and rice with sweet and savory flavors. Perfect for a quick weeknight dinner.
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Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 487
Ingredients Equipment Method Notes

Ingredients
  

  • ingrédients
  • 1.5 lbs chicken breast
  • 1.5 cups jasmine rice
  • 1 can pineapple chunks in juice, reserve juice
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp vegetable oil
  • 2 cups chicken broth
  • 1 cup water
  • Salt and pepper
  • Green onions for garnish
  • Sesame seeds for garnish

Equipment

  • Large skillet or Dutch oven (one-pan cooking)
  • Lid (for steaming rice)
  • Cutting board (for chicken prep)
  • Sharp knife (for slicing chicken)
  • Wooden spoon or spatula (for stirring)
  • Measuring cups Measuring cups (for rice and liquid)
  • Measuring spoons (for sauce ingredients)

Method
 

  1. Instructions
  2. Season the chicken with salt and pepper.
  3. Heat oil in a large skillet over medium-high heat.
  4. Sear chicken until golden, then remove.
  5. Add garlic and ginger and cook for 1 minute.
  6. Add soy sauce and honey and scrape the pan.
  7. Add rice and toast for 1 minute.
  8. Pour in broth, pineapple juice, and water.
  9. Bring to a boil, then return chicken.
  10. Cover and cook on low for 15 minutes.
  11. Add pineapple chunks.
  12. Cover and cook 10 more minutes.
  13. Let rest for 5 minutes.
  14. Garnish and serve.

Notes

Notes
Sear chicken for best flavor.
Do not use pineapple in syrup.
Do not lift the lid while cooking.
Add water if rice is undercooked.
Use gluten-free soy sauce if needed.