Description

This Delicious Pineapple Chicken and Rice recipe combines tender marinated chicken breasts with flavorful pineapple-infused rice, creating a perfect balance of sweet and savory. Featuring a homemade marinade and a rich sauce made from pineapple juice and soy sauce, this one-pan dish is easy to prepare and ideal for a satisfying family meal.

Ingredients

Scale

For the Chicken and Marinade:

2 boneless, skinless chicken breasts (about 400g), diced
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon garlic powder
1 teaspoon ginger powder
½ teaspoon black pepper

For the Rice and Sauce:

1 cup long-grain rice (white or jasmine)
1 ½ cups chicken broth
1 cup pineapple chunks (fresh or canned, drained)
½ cup pineapple juice (from the can or fresh)
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon ginger powder
½ teaspoon salt (adjust to taste)
¼ teaspoon red pepper flakes (optional for a little heat)

For Garnishing:

2 green onions, chopped
1 tablespoon sesame seeds

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Instructions

Prepare the Marinade: In a bowl, combine soy sauce, honey, garlic powder, ginger powder, and black pepper to create a flavorful marinade.
Marinate the Chicken: Add the diced chicken to the marinade and mix well to coat thoroughly. Let it marinate for at least 15 minutes or up to 1 hour for deeper flavor infusion.
Heat the Skillet: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, preparing it for cooking the chicken.
Cook the Chicken: Add the marinated chicken to the skillet and cook for 5-7 minutes, stirring occasionally until the chicken is golden brown and fully cooked through.
Set Chicken Aside: Remove the cooked chicken from the skillet and set it aside to use later.
Toast the Rice: In the same skillet, add a little more olive oil if needed, then add the uncooked rice. Toast for 1-2 minutes while stirring frequently to enhance its flavor.
Add Liquids and Seasonings: Pour in chicken broth, pineapple juice, soy sauce, honey, garlic powder, ginger powder, salt, and optional red pepper flakes, stirring well to combine everything evenly.
Simmer the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 15 minutes or until the rice is fully cooked and has absorbed the liquid.
Fluff the Rice: Once cooked, fluff the rice gently with a fork to separate the grains.
Combine Chicken and Pineapple: Add the pineapple chunks and the cooked chicken back into the skillet with the rice.
Finish Cooking: Stir everything together and cook for an additional 2-3 minutes so all the flavors meld beautifully.
Garnish: Sprinkle the dish with chopped green onions and sesame seeds to add freshness and texture.
Serve: Serve hot and enjoy this flavorful pineapple chicken and rice dish immediately.

Notes

For more intense flavor, marinate the chicken for up to 1 hour instead of 15 minutes.
The red pepper flakes are optional and can be adjusted based on your preferred spice level.
Using fresh pineapple chunks will impart a brighter flavor, but canned drained pineapple works well too.
If you prefer a gluten-free version, ensure the soy sauce used is gluten-free.
You can substitute jasmine rice with any long-grain rice of your choice.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.