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To make Pineapple Chicken & Rice Skillet, gather these items: - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup jasmine rice - 1 can (14 oz) pineapple chunks in juice, drained (reserve the juice) - 1/2 cup bell pepper, diced (any color) - 1/2 cup onion, chopped - 2 cloves garlic, minced - 1 tablespoon soy sauce - 1 tablespoon olive oil - 1 teaspoon ginger, grated - 1/2 teaspoon black pepper - 1/2 teaspoon salt - 1/4 teaspoon red pepper flakes (optional, for heat) - 2 green onions, sliced (for garnish) You can swap ingredients to suit your taste or what you have at home. - Chicken: Use boneless, skinless chicken breasts if you prefer. - Rice: Substitute jasmine rice with basmati or brown rice. - Pineapple: Fresh pineapple can replace canned for a vibrant flavor. - Bell Pepper: Choose any color or use zucchini for a different taste. - Soy Sauce: Use tamari for a gluten-free option. - Ginger: Ground ginger works if you don’t have fresh. Measuring ingredients correctly helps your dish turn out great. - For chicken, cut pieces uniformly for even cooking. - Use a dry measuring cup for rice; fill it without packing down. - When measuring liquid, use a liquid measuring cup for accuracy. - Fresh ginger can be tricky to measure; use a microplane for easy grating. - Keep a teaspoon handy for quick measurement of spices. By following these tips, you can ensure your Pineapple Chicken & Rice Skillet is tasty and well-balanced. {{ingredient_image_1}} To make Pineapple Chicken & Rice Skillet, start by heating olive oil in a large skillet over medium heat. Add chopped onion and diced bell pepper. Sauté them for 3-4 minutes until they soften. Next, stir in minced garlic and grated ginger. Cook for one more minute until you smell the aroma. Now, add the chicken pieces to the skillet. Season with salt, black pepper, and red pepper flakes if you want some heat. Cook the chicken for 5-7 minutes, stirring often, until it's browned and fully cooked. Once the chicken is ready, mix in the jasmine rice. Stir it well to blend with the chicken and veggies. Pour in the reserved pineapple juice, along with 1 3/4 cups of water and soy sauce. Stir again to combine everything. Bring the mixture to a light simmer. Cover the skillet with a lid and let it cook for about 15 minutes. This will help the rice absorb the liquid and become tender. After the rice is cooked, gently fold in the pineapple chunks. Cover the skillet again and let it sit for another 5 minutes. This warms the pineapple. When ready, fluff the rice with a fork and taste it. Adjust any seasoning if needed. Finally, serve hot, topped with sliced green onions for a fresh touch. Sautéing helps bring out the flavors in the onion and bell pepper. It creates a sweet base for the dish. Stirring the chicken often ensures even cooking and browning. Adding the rice before the liquids allows it to soak up flavors during cooking. Covering the skillet traps steam. This cooks the rice perfectly and keeps it moist. Folding in pineapple chunks at the end warms them without cooking them too much. - Use fresh ginger for a brighter taste. - Choose ripe pineapple for natural sweetness. - Adjust the red pepper flakes to control the heat. - Let the dish sit after cooking for more flavor blending. - Garnish with green onions for a fresh crunch. These tips will help you create a delicious and vibrant meal that your family will love. One mistake is not cutting the chicken evenly. If the pieces are too big, they won't cook well. Another mistake is not measuring the water. Too much water makes the rice mushy. Not stirring enough can lead to rice sticking. Also, don’t skip the garlic and ginger. They add a lot of flavor. To cook the rice just right, rinse it first. Rinsing removes extra starch, making it less sticky. Use a ratio of 1 cup rice to 1.75 cups water. This helps the rice absorb enough liquid without being watery. Stir the rice gently when you first add it. Then, cover the skillet and avoid lifting the lid. This keeps the steam in, cooking the rice evenly. You need a large skillet for this recipe. A lid for the skillet is key to trap steam. Use a cutting board and a sharp knife for prepping the chicken and veggies. A measuring cup for the rice and water is also helpful. A spatula or wooden spoon will help you stir the ingredients as they cook. Pro Tips Marinate the Chicken: For extra flavor, consider marinating the chicken thighs in soy sauce and ginger for at least 30 minutes before cooking. This will enhance the overall taste of the dish. Use Fresh Pineapple: If possible, use fresh pineapple instead of canned for a more vibrant flavor and texture. Fresh pineapple can brighten the dish and add a natural sweetness. Adjust the Spice Level: If you prefer a spicier dish, feel free to increase the amount of red pepper flakes or add a dash of hot sauce to the skillet while cooking. Let it Rest: After cooking, let the skillet sit covered for a few minutes before serving. This allows the flavors to meld and the rice to finish cooking perfectly. {{image_2}} You can switch up the chicken for other proteins. Try shrimp, pork, or tofu. Each option gives a new taste. For veggies, use snap peas, carrots, or broccoli. These add color and crunch. Feel free to mix and match to find your favorite combo. You can make this dish in an Instant Pot for a quick meal. Just use the same ingredients but change the steps. Sauté the onion and bell pepper first. Then, add the chicken and cook for about 5 minutes. Next, add the rice, water, and juice. Seal the lid and cook on high for 10 minutes. Let it naturally release pressure. This method saves time and keeps the flavors locked in. Make this dish your own by adding global flavors. Try adding curry powder for an Indian twist. For a Mexican flair, use cumin and lime juice. You can also add soy sauce and sesame oil for an Asian taste. Changing the spices and sauces gives your meal a whole new vibe. Explore different tastes and find what you love! To keep your Pineapple Chicken & Rice Skillet fresh, let it cool first. Transfer the leftovers to an airtight container. Store it in the fridge. It will last for up to three days. If you want to keep it longer, freezing is a great option. When you're ready to eat the leftovers, there are a few ways to reheat. You can use the microwave for quick heating. Place the dish in a microwave-safe bowl. Cover it with a damp paper towel. Heat in short bursts until it’s warm. You can also reheat on the stove. Add a splash of water and heat on low. Stir often to avoid sticking. To freeze your Pineapple Chicken & Rice Skillet, portion it into freezer-safe containers. Make sure to leave some space at the top for expansion. Seal tightly and label with the date. It can be frozen for up to three months. When you're ready to eat, thaw it overnight in the fridge before reheating. This keeps the flavors intact. Pineapple Chicken & Rice Skillet lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This keeps the dish fresh and safe to eat. The flavors will blend even more after a day. You might find it tastes even better! Yes, you can make this dish ahead of time. Cook it fully, then cool it before placing it in the fridge. This makes it easy to reheat later. Just remember to store it properly. This meal is great for meal prep or busy weeknights! Pineapple Chicken & Rice Skillet pairs well with several sides. Here are some ideas: - Steamed broccoli for a healthy crunch - A fresh green salad for added veggies - Crispy egg rolls for a fun twist - A side of fruit salad to keep the tropical vibe These options will add color and flavor to your meal! In this article, we covered all you need for Pineapple Chicken & Rice Skillet. You learned about ingredients, cooking steps, and ways to avoid mistakes. I shared tips for flavor and different serving options. Remember, you can store leftovers well and even freeze them. My final thought: This dish is easy and fun to make. Enjoy cooking and tasting your own version of this meal!

Pineapple Chicken & Rice Skillet

A delicious one-pan meal featuring chicken, rice, and pineapple for a sweet and savory flavor.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup jasmine rice
  • 14 oz pineapple chunks in juice, drained (reserve the juice)
  • 0.5 cup bell pepper, diced (any color)
  • 0.5 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon ginger, grated
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon salt
  • 0.25 teaspoon red pepper flakes (optional, for heat)
  • 2 green onions sliced (for garnish)

Instructions
 

  • In a large skillet, heat the olive oil over medium heat.
  • Add the chopped onion and diced bell pepper to the skillet. Sauté for about 3-4 minutes until softened.
  • Stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.
  • Add the chicken pieces to the skillet, seasoning with salt, black pepper, and red pepper flakes. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
  • Add the jasmine rice to the skillet, stirring well to combine with the chicken and vegetables.
  • Pour in the reserved pineapple juice along with 1 3/4 cups water and the soy sauce. Stir to combine.
  • Bring the mixture to a simmer, then cover the skillet with a lid. Cook for about 15 minutes, or until the rice is tender and has absorbed the liquid.
  • Once the rice is cooked, gently fold in the pineapple chunks. Cover and let it sit for an additional 5 minutes to warm the pineapple through.
  • Fluff the rice with a fork and taste, adjusting seasoning as necessary.
  • Serve hot, garnished with sliced green onions on top.

Notes

You can adjust the heat by adding more or less red pepper flakes.
Keyword chicken, one-pan meal, pineapple, rice, skillet