Tropical Pineapple Chicken and Rice Skillet
This vibrant Pineapple Chicken and Rice skillet brings the taste of the tropics right to your dinner table. Juicy chicken and sweet pineapple are simmered with fragrant jasmine rice in a savory ginger-soy broth, creating a perfectly balanced and incredibly satisfying one-pan meal. It's an effortless way to enjoy a burst of exotic flavors any night of the week.
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- A complete, satisfying meal in one skillet, minimizing cleanup.
- Balances sweet and savory notes beautifully with fresh pineapple and ginger-soy.
- Quick to prepare and cook, perfect for busy weeknights.
- Packed with lean protein, vibrant vegetables, and wholesome rice.
- Highly customizable with additional vegetables or spice.
Ingredients
- 450 grams (1 pound) boneless, skinless chicken breast, cubed into 2.5 cm (1-inch) pieces
- 160 grams (1 cup) fresh pineapple, peeled and cubed into 1.5 cm (1/2-inch) pieces
- 15 milliliters (1 tablespoon) olive oil
- 1 medium onion (~150g), finely chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper (~150g), diced
- 200 grams (1 cup) jasmine rice
- 470 milliliters (2 cups) chicken broth, low sodium
- 15 milliliters (1 tablespoon) soy sauce, or tamari for gluten-free
- 5 grams (1 teaspoon) fresh ginger, grated
- Salt and freshly ground black pepper, to taste
- 30 grams (1/4 cup) green onions (scallions), thinly sliced, for garnish
- 10 grams (1 tablespoon) sesame seeds, for garnish
Instructions
- Prepare your workstation by cubing the chicken breast and pineapple, chopping the onion, mincing the garlic, dicing the red bell pepper, and grating the ginger. This mise en place ensures a smooth cooking process.
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Once the oil shimmers, add the cubed chicken and cook for 5-7 minutes, stirring occasionally, until it is golden brown on all sides and fully cooked through. Cooking the chicken first ensures it develops a nice sear and prevents it from overcooking later. Remove the cooked chicken from the skillet using a slotted spoon and set it aside on a plate.
- In the same skillet, with the residual oil and chicken drippings, add the chopped onion, minced garlic, and diced red bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent. This step builds a flavorful base for the rice.
- Stir in the cubed pineapple to the skillet with the sautéed vegetables. Cook for an additional 2 minutes, allowing the pineapple to lightly caramelize and release some of its natural sweetness.
- Add the jasmine rice to the skillet, stirring it gently for about 1 minute to toast it slightly in the remaining oil and flavors. Pour in the chicken broth, soy sauce, and grated ginger. Season generously with salt and freshly ground black pepper, keeping in mind the soy sauce adds some salinity. Bring the mixture to a rolling boil over medium-high heat.
- Once boiling, immediately reduce the heat to low, cover the skillet tightly with a lid, and let it simmer undisturbed for 18-20 minutes, or until all the liquid has been absorbed and the rice is fully cooked and tender. Avoid lifting the lid during this process to retain steam.
- Gently fluff the cooked rice with a fork. Return the reserved cooked chicken to the skillet, nestling it into the rice and pineapple mixture. Stir well to distribute all the flavors evenly and heat the chicken through for about 1-2 minutes.
- Serve the Tropical Pineapple Chicken and Rice hot. Garnish each serving generously with thinly sliced green onions and a sprinkle of sesame seeds for added freshness and a delightful crunch.
Tools You’ll Need
- Large, deep skillet or Dutch oven with a lid
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Grater (for ginger)
- Wooden spoon or spatula
- Slotted spoon
- Fork (for fluffing rice)
Essential Success Tips
- Do not overcrowd the skillet when browning the chicken; cook in batches if necessary to ensure a golden sear.
- Use fresh pineapple for the best flavor and texture; canned pineapple can be used but drain it thoroughly.
- Do not lift the lid while the rice is simmering; this traps the steam needed to cook the rice perfectly.
- Adjust the soy sauce and salt according to your preference and the sodium level of your chicken broth. Taste and adjust before serving.
- Allow the rice to rest, covered, for a few minutes after cooking is complete. This allows the steam to redistribute, resulting in perfectly fluffy grains.
Professional Cooking Secrets
- For an extra layer of flavor, lightly toast the jasmine rice in the dry skillet for 1-2 minutes before adding the broth. This enhances its nutty aroma.
- Elevate the sauce by adding a splash of rice vinegar (5ml/1 teaspoon) and a pinch of red pepper flakes with the soy sauce for a subtle tang and warmth.
- To achieve restaurant-quality chicken, pat the cubed chicken breast very dry with paper towels before browning. This promotes a superior crust.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or in the microwave.
- Variations: Feel free to add other vegetables like snap peas, carrots, or mushrooms. For a spicier kick, add a pinch of red pepper flakes with the ginger or a drizzle of sriracha before serving.
- Make it Gluten-Free: Use tamari instead of regular soy sauce.
- Vegetarian Option: Substitute chicken with firm tofu or chickpeas, and chicken broth with vegetable broth.
Frequently Asked Questions
Can I use canned pineapple for this recipe?
Yes, you can use canned pineapple, but be sure to drain it very well before adding it to the skillet. Fresh pineapple generally offers a brighter flavor and firmer texture, but canned works in a pinch.
How can I prevent my rice from becoming mushy?
The key is to avoid lifting the lid during the 18-20 minute simmering period. Trapping the steam is crucial for the rice to cook evenly. Also, make sure your heat is truly on low once covered. If the rice looks too wet at the end, let it rest covered for an extra 5 minutes off the heat.
Can I prepare any part of this dish in advance?
You can chop all your vegetables and cube the chicken and pineapple ahead of time, storing them separately in airtight containers in the refrigerator. This will significantly reduce your prep time on the day of cooking.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 35g, Fat: 15g, Carbs: 50g, Fiber: 4g, Sodium: 650mg.
Allergy Information
Contains soy (from soy sauce). May contain gluten if non-gluten-free soy sauce is used. Easily made gluten-free by using tamari. This dish is dairy-free and nut-free.
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