Add a tropical twist to your weeknight dinner with this Pineapple Chicken and Rice: One Pan Wonder! Juicy, tender chicken bites are paired with flavorful rice cooked in pineapple juice and chicken broth, creating a delightful mix of sweet and savory flavors. With pops of color from red bell peppers and peas, this dish is as vibrant as it is delicious. Best of all, it’s made in just one pan for minimal cleanup!
Ingredients
For the Chicken:
- 1.5 lbs (24 oz) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Rice and Pineapple Mixture:
- 1 cup long-grain white rice, rinsed
- 1 cup pineapple chunks (fresh or canned, drained if canned)
- 1 cup pineapple juice (from canned pineapple or fresh juice)
- 1 cup chicken broth
- 1 small red bell pepper, diced
- ½ cup frozen peas (optional)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon ginger, grated or minced
- 2 garlic cloves, minced
For Garnish:
- 2 green onions, sliced
- Sesame seeds (optional)
- Fresh cilantro, chopped (optional)
Instructions
- Prepare the Chicken : In a medium bowl, season the chicken pieces with garlic powder, onion powder, paprika, salt, and pepper. Toss to coat evenly.
- Sear the Chicken : Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken and sear for 4-5 minutes until browned on the outside (it doesn’t need to be fully cooked). Remove the chicken from the pan and set aside.
- Cook the Aromatics : In the same pan, lower the heat to medium and add the grated ginger and minced garlic. Sauté for 1 minute until fragrant.
- Assemble the Rice and Pineapple Mixture : Add the rinsed rice to the pan and stir to coat it in the aromatics. Stir in the pineapple chunks, red bell pepper, frozen peas (if using), pineapple juice, chicken broth, soy sauce, and honey. Mix well to combine.
- Simmer the Dish : Nestle the partially cooked chicken pieces into the rice mixture. Bring everything to a boil, then reduce the heat to low and cover with a lid. Simmer for 20-25 minutes, or until the rice is fully cooked and has absorbed the liquid. Stir occasionally to prevent sticking.
- Finish and Garnish : Once cooked, fluff the rice gently with a fork. Garnish with sliced green onions, sesame seeds, and fresh cilantro if desired.
- Serve : Serve the Pineapple Chicken and Rice warm, either as a standalone dish or with a simple side salad for a complete meal.
Conclusion
This Pineapple Chicken and Rice: One Pan Wonder combines the sweetness of pineapple with the savory richness of tender chicken and fluffy rice. Perfectly seasoned and packed with tropical flavors, this easy one-pan meal is both family-friendly and dinner-party worthy. With minimal prep and cleanup, it’s a recipe you’ll want to make again and again!
Pineapple Chicken and Rice: One Pan Wonder
A one-pan tropical delight featuring tender chicken, pineapple-infused rice, and vibrant veggies. A perfect sweet and savory dinner for the whole family!
Ingredients
For the Chicken:
- 1.5 lbs 24 oz boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Rice and Pineapple Mixture:
- 1 cup long-grain white rice rinsed
- 1 cup pineapple chunks fresh or canned, drained if canned
- 1 cup pineapple juice from canned pineapple or fresh juice
- 1 cup chicken broth
- 1 small red bell pepper diced
- ½ cup frozen peas optional
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon ginger grated or minced
- 2 garlic cloves minced
For Garnish:
- 2 green onions sliced
- Sesame seeds optional
- Fresh cilantro chopped (optional)
Instructions
- Prepare the Chicken : In a medium bowl, season the chicken pieces with garlic powder, onion powder, paprika, salt, and pepper. Toss to coat evenly.
- Sear the Chicken : Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken and sear for 4-5 minutes until browned on the outside (it doesn’t need to be fully cooked). Remove the chicken from the pan and set aside.
- Cook the Aromatics : In the same pan, lower the heat to medium and add the grated ginger and minced garlic. Sauté for 1 minute until fragrant.
- Assemble the Rice and Pineapple Mixture : Add the rinsed rice to the pan and stir to coat it in the aromatics. Stir in the pineapple chunks, red bell pepper, frozen peas (if using), pineapple juice, chicken broth, soy sauce, and honey. Mix well to combine.
- Simmer the Dish : Nestle the partially cooked chicken pieces into the rice mixture. Bring everything to a boil, then reduce the heat to low and cover with a lid. Simmer for 20-25 minutes, or until the rice is fully cooked and has absorbed the liquid. Stir occasionally to prevent sticking.
- Finish and Garnish : Once cooked, fluff the rice gently with a fork. Garnish with sliced green onions, sesame seeds, and fresh cilantro if desired.
- Serve : Serve the Pineapple Chicken and Rice warm, either as a standalone dish or with a simple side salad for a complete meal.