Pineapple Chicken And Rice
A delightful blend of sweet pineapple and savory chicken served over rice.
Equipment
- Skillet A large skillet is ideal for even cooking.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breast, diced
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 each bell pepper, diced
- 1 can pineapple chunks, drained (reserve ¼ cup juice)
- 2 cups cooked white rice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground ginger
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 6–8 minutes. Tip: Ensure the chicken is in a single layer for even cooking.
- Add the diced bell peppers to the skillet and cook for an additional 2–3 minutes until they are slightly tender. Tip: You can use any color of bell pepper for added visual appeal!
- Stir in the pineapple chunks and cook for another 2 minutes, allowing the flavors to meld together.
- In a small bowl, whisk together the reserved pineapple juice, soy sauce, honey, garlic powder, and ground ginger. Pour this mixture into the skillet and stir to coat everything evenly.
- Simmer uncovered for 4–5 minutes, or until the sauce slightly thickens and reduces. Tip: Keep an eye on it to prevent burning!
- Serve the chicken and pineapple mixture over cooked white rice or with rice on the side. Garnish with green onions or sesame seeds if desired.
Notes
For a spicier kick, add a pinch of red pepper flakes to the sauce mixture.