Pineapple Chicken and Rice
A vibrant, tropical dish combining juicy pineapple, tender chicken, and savory rice for a quick and flavorful meal.
Ingredients
Main Ingredients
- 2 cups cooked rice Freshly cooked rice is recommended for optimal texture.
- 1 pound diced chicken breast Can substitute with shrimp or cubed tofu for variations.
- 1 cup pineapple chunks Use fresh or canned pineapple.
- 1 diced bell pepper Any color bell pepper can be used.
- 1 chopped onion
- 2 tablespoons soy sauce Use gluten-free soy sauce for a gluten-free version.
- 1 tablespoon olive oil For sautéing.
- salt and pepper to taste
- 1 green onions For garnish.
Instructions
Preparation
- Heat a tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion and diced bell pepper to the skillet and sauté until softened.
Cooking
- Add the diced chicken breast to the pan, season with salt and pepper, and cook until golden brown.
- Stir in the pineapple chunks and soy sauce, allowing the mixture to bubble.
- Fold in the cooked rice until well combined and heated through.
- Garnish with sliced green onions before serving.
Notes
For added freshness, switch out vegetables based on seasons. If too sweet, adjust with a pinch of red pepper flakes or a squeeze of lime juice. Store in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.