Pineapple Chicken and Rice
A delicious and easy dish that brings a taste of the tropics to your table, combining sweet and savory flavors of pineapple and chicken in under 30 minutes.
Ingredients
Main Ingredients
- 2 cups cooked rice Use leftover or freshly cooked rice.
- 1 pound chicken breast, diced Can use leftover or rotisserie chicken for quicker preparation.
- 1 cup pineapple chunks (fresh or canned) Choose fresh for more flavor or canned for convenience.
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce Use tamari or coconut aminos for gluten-free.
- 1/4 cup brown sugar Adjust sweetness as desired.
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs (cilantro or parsley), for garnish
- Lime wedges, for serving Adds extra flavor when served.
Instructions
Preparation
- In a large skillet, heat olive oil over medium-high heat. Add the onions and garlic, sautéing until they are translucent.
- Add the diced chicken to the skillet, season with salt and pepper, and cook until the chicken is browned and cooked through.
- Stir in the pineapple chunks, soy sauce, and brown sugar. Cook for another 3-4 minutes until the pineapple is caramelized.
- Stir in the cooked rice and mix well to combine all the ingredients.
- Serve hot, garnished with fresh herbs and a squeeze of lime.
Notes
To store any leftovers, place them in an airtight container in the refrigerator for about 3-4 days. Reheat in the microwave or stovetop before serving.