If you’re looking for a vibrant and flavorful dish, look no further than this pineapple chicken and rice recipe. The combination of sweet pineapple and savory chicken creates a delightful balance that will tantalize your taste buds. This dish is not only easy to prepare but also perfect for impressing guests or enjoying a cozy family dinner. Get ready to savor every bite of this tropical-inspired meal!
Ingredients
1 lb chicken breast, diced
1 cup pineapple chunks (fresh or canned)
1 cup jasmine rice
2 cups chicken broth
1 bell pepper, diced
1 onion, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon olive oil
Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately 350 calories, 30g protein, 45g carbohydrates, 10g fat, and 3g fiber.
Step-by-Step Cooking Process
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken and cook until browned, about 5-7 minutes.
- Remove chicken from the skillet and set aside.
- In the same skillet, add onion, bell pepper, and garlic; sauté until softened.
- Add rice and stir for 2 minutes to toast lightly.
- Pour in chicken broth and soy sauce, and bring to a boil.
- Add the cooked chicken and pineapple chunks.
- Reduce heat, cover, and simmer for about 20 minutes or until rice is cooked.
- Remove from heat and let it sit covered for 5 minutes.
- Fluff with a fork and serve warm.
Alternative Ingredients
If you don’t have jasmine rice, you can use basmati or brown rice. Additionally, you can substitute chicken with tofu for a vegetarian option.
Serving and Pairings
This dish pairs wonderfully with a side of steamed vegetables or a fresh salad. You can also serve it with a drizzle of extra soy sauce or a sprinkle of sesame seeds.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until warmed through or heat in a skillet over medium heat. This dish can also be frozen for up to 2 months.
Cooking Mistakes
- Overcooking the chicken can make it dry; aim for golden brown.
- Not letting the rice sit covered can lead to undercooked grains.
- Using too much soy sauce can overpower the dish.
- Skipping the sauté step means missing out on flavor.
- Not measuring ingredients accurately can affect the texture.
Helpful Tips
- Use fresh pineapple for the best flavor.
- Let the chicken marinate in soy sauce for added depth.
- Experiment with different vegetables like carrots or peas.
- Top with fresh herbs like cilantro for extra freshness.
FAQs
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but you’ll need to adjust the cooking time and increase the liquid slightly, as brown rice takes longer to cook.
Is this dish gluten-free?
To make this dish gluten-free, use tamari instead of soy sauce and ensure that all other ingredients are gluten-free.
Can I make this dish in advance?
Yes, you can prepare the chicken and rice in advance and store them separately. Combine them when ready to serve.
What can I serve with pineapple chicken and rice?
This dish is great on its own, but you can serve it with a side of steamed broccoli or a refreshing cucumber salad.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) and is no longer pink inside.
Conclusion
The pineapple chicken and rice recipe is a delightful combination of sweet and savory flavors that is sure to please everyone at the table. It’s simple to prepare and perfect for any occasion, making it a must-try dish for your culinary repertoire.
Pineapple Chicken And Rice
Ingredients
- 1 lb chicken breast diced
- 1 cup pineapple chunks fresh or canned
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 bell pepper diced
- 1 onion chopped
- 2 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken and cook until browned, about 5-7 minutes.
- Remove chicken from the skillet and set aside.
- In the same skillet, add onion, bell pepper, and garlic; sauté until softened.
- Add rice and stir for 2 minutes to toast lightly.
- Pour in chicken broth and soy sauce, and bring to a boil.
- Add the cooked chicken and pineapple chunks.
- Reduce heat, cover, and simmer for about 20 minutes or until rice is cooked.
- Remove from heat and let it sit covered for 5 minutes.
- Fluff with a fork and serve warm.
