Delicious Pineapple Chicken and Rice Recipe for Easy Weeknights
Author:Emily
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Stovetop
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
boneless, skinless chicken thighs
fresh pineapple or canned pineapple chunks in juice
long-grain white rice or jasmine rice
brown rice (optional)
bell peppers
onions
snap peas or carrots (optional)
2 tablespoons of oil
¼ cup soy sauce
2 cloves minced garlic
1 teaspoon minced ginger
1 tablespoon honey or brown sugar
salt
pepper
Instructions
Prepare the Chicken: Start by cutting the chicken into bite-sized pieces. Season with salt and pepper.
Cook the Rice: In a medium pot, rinse 1 cup of rice under cold water until the water runs clear. Combine with 2 cups of water, bring to a boil, then reduce to a simmer. Cover and cook for about 15-20 minutes or until the rice is tender and water is absorbed. Fluff it with a fork and set aside.
Sauté the Chicken: In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add Vegetables: In the same skillet, toss in chopped onions and bell peppers. Sauté for 4-5 minutes until they are soft and translucent.
Combine Ingredients: Return the chicken to the skillet. Add the pineapple chunks and pour in the sauce mixture made from ¼ cup soy sauce, 2 cloves minced garlic, 1 teaspoon minced ginger, and 1 tablespoon honey. Stir everything together, cooking for another 3-5 minutes until heated through.
Mix with Rice: Finally, add the cooked rice to the skillet, mixing well to combine all flavors. Cook for an additional 2-3 minutes, letting the rice absorb the sauce.
Garnish: Serve the dish hot, garnished with freshly chopped green onions or cilantro if desired.