Description

This Pineapple Chicken and Rice recipe combines tender, juicy chicken breasts with a flavorful blend of jasmine rice, pineapple chunks, and bell peppers, all cooked together in a savory-sweet sauce. The dish is seasoned with paprika, garlic powder, soy sauce, and brown sugar, delivering a delightful balance of tangy and savory flavors perfect for a quick, one-pan meal.

Ingredients

Scale

Chicken and Seasoning

2 tablespoons olive oil
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 teaspoon paprika

Rice and Sauce

1 cup jasmine rice
1 1/2 cups chicken broth
1 cup pineapple chunks (canned or fresh)
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon cider vinegar
1/2 teaspoon garlic powder

Vegetables and Garnish

1 red bell pepper, sliced
1 green bell pepper, sliced
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro

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Instructions

Season the Chicken: Season the chicken breasts with salt, pepper, and paprika on both sides to infuse flavor before cooking.
Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 5-6 minutes per side until they are browned and cooked through. Remove from skillet and set aside.
Toast the Rice: In the same skillet, add the jasmine rice and stir for 1-2 minutes, lightly toasting it to enhance its nutty flavor.
Make the Sauce: Add chicken broth, pineapple chunks, soy sauce, brown sugar, cider vinegar, and garlic powder to the skillet. Stir well until all ingredients are combined into a flavorful cooking liquid.
Combine Chicken and Vegetables: Place the chicken breasts back on top of the rice mixture in the skillet. Arrange the sliced red and green bell peppers evenly around the chicken.
Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed, allowing flavors to meld.
Garnish and Serve: Remove the skillet from heat. Sprinkle chopped green onions and fresh cilantro over the top before serving for a burst of freshness and color.

Notes

For a spicier version, add red pepper flakes when seasoning the chicken.
You can substitute jasmine rice with basmati or long-grain white rice if preferred.
Use fresh pineapple chunks for the best natural sweetness, but canned pineapple works well too.
Cover the skillet tightly during simmering to prevent liquid from evaporating too quickly.
This dish pairs well with a side of steamed vegetables or a crisp green salad.