Hey there, friends! Today, I’m excited to share one of my family’s all-time favorites: Pineapple Chicken and Rice. This dish is a hit at our dinner table, especially when I want to whip up something delicious without spending the whole day in the kitchen. You know those busy weeknights when you need a meal that feels comforting yet is easy to prepare? This is just the ticket!
My kids love the sweet and tangy flavor of pineapple mixed with tender chicken, and I can sneak in some veggies without any complaints. It’s amazing how a simple ingredient like fresh pineapple can brighten up a meal and make it feel special. I remember the first time I made this; my husband had just come home from a long day, and the aroma filled the house. As soon as he took a bite, his eyes lit up, and he said it was a keeper. That moment solidified this recipe as a staple in our home.
The best part? It comes together in under 30 minutes! Perfect for those hectic evenings when you want to sit down with your loved ones and enjoy a hearty meal. I love that it’s versatile too; you can use leftover rice or throw in whatever vegetables you have on hand. So, let’s get cooking!
How to Make Pineapple Chicken and Rice
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Ingredients
- 4 cups cooked white or brown rice, chilled
- 1 lb boneless, skinless chicken thighs, diced
- 3 tablespoons coconut oil, divided
- Juice of 1 small lime
- ½ yellow onion, diced
- 1 tablespoon honey
- 2 tablespoons soy sauce (gluten-free if needed)
- ¾ cup frozen peas
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- 1 ½ cups fresh pineapple, cubed
- 1 large garlic clove, minced
- 1 inch fresh ginger, grated
- Green onions and sesame seeds for garnish
Directions
Begin by seasoning the chicken generously with salt and letting it sit for about 10-15 minutes. This allows the flavors to develop. Pat the chicken dry using a paper towel to remove any moisture.
In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Once it’s hot, add the chicken pieces and cook, stirring occasionally, for around 5-7 minutes until they’re fully cooked and no longer pink. Remove the chicken from the skillet and set it aside.
Add the remaining tablespoon of coconut oil to the skillet. Toss in the diced onion and sauté for about 3-4 minutes until it softens. Then, add the minced garlic, grated ginger, and chopped bell peppers, cooking for another 2-3 minutes until fragrant.
Pour in the soy sauce, making sure to scrape up any bits stuck to the bottom of the skillet for extra flavor.
Reduce the heat and mix in the chilled rice, honey, and pineapple cubes along with the cooked chicken. Stir everything together and let it cook for an additional 5 minutes until everything is heated through.
In the last couple of minutes, add the frozen peas and lime juice, allowing the peas to warm up.
Serve hot, garnished with sliced green onions and a sprinkle of sesame seeds for a finishing touch.
Storing Suggestion
Leftovers can be stored in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or broth to keep the rice moist. This dish also freezes well for up to three months; just thaw and reheat when you’re ready to enjoy!
Cooking Tips
To enhance flavors, consider marinating the chicken in soy sauce and lime juice for about 30 minutes before cooking. You can also add nuts for crunch, or substitute chicken with shrimp or tofu for a different protein option. Using freshly cooked rice can work in a pinch but chill it for the best texture!
Serving Suggestions
This dish pairs wonderfully with a simple side salad or steamed vegetables to round out your meal. If you like a bit of spice, serve it with a side of chili sauce or pickled jalapeños. A refreshing drink like iced tea or coconut water complements the tropical flavors nicely!
Ingredient Substitutions
If you don’t have coconut oil, olive oil works just fine, providing a different flavor profile. You can swap the chicken for turkey or even canned chickpeas for a vegetarian option. Don’t have honey? Maple syrup can be a great substitute for sweetness!
Seasonal Variations
In the summer, add fresh corn or zucchini for a vibrant twist. During the fall, consider including roasted butternut squash or cranberries for a seasonal touch. Using whatever is in season can elevate this dish with different flavors and colors!
Allergen Information
This recipe contains soy, which is a common allergen. To make it allergen-friendly, substitute soy sauce with a coconut aminos product. The dish also contains coconut oil; if you have a coconut allergy, use avocado oil instead. Always check ingredient labels for allergens.
FAQ
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken; however, it is best to thaw it first for even cooking. Just be sure to adjust the cooking time accordingly, as frozen chicken may take a bit longer to cook through.
Is this dish suitable for meal prep?
Absolutely! Pineapple Chicken and Rice is perfect for meal prep. You can divide it into individual containers for easy lunches or dinners throughout the week. Just remember to store it properly to maintain freshness.
Can I make this dish ahead of time?
Yes, you can prepare this dish a day in advance. Just reheat it in a skillet over medium heat, adding a little water or broth to keep the rice from drying out. It’s a great option for gatherings or busy days!
What other vegetables can I add?
Feel free to get creative! Broccoli, carrots, or snap peas would make excellent additions. The key is to ensure that the vegetables are cut into small pieces so they cook evenly and integrate well into the dish.
Can I make this recipe gluten-free?
Yes, just use gluten-free soy sauce or coconut aminos instead of regular soy sauce. This simple swap allows you to enjoy the dish without worrying about gluten.
What’s the best way to reheat leftovers?
The best way to reheat leftovers is to do so in a skillet over medium heat. Add a splash of water or broth to keep the rice moist, and stir occasionally until heated through. This method helps retain the dish’s texture.
Pineapple Chicken and Rice
Ingredients
- 4 cups chilled cooked white or brown rice
- 1 lb boneless, skinless chicken thighs cut into small pieces
- 3 tablespoons coconut oil split use
- 1 small lime juice
- ½ cup yellow onion diced
- 1 tablespoon honey
- 2 tablespoons soy sauce use gluten-free if necessary
- ¾ cup frozen peas
- ½ cup red bell pepper chopped
- ½ cup green bell pepper chopped
- 1 ½ cups fresh pineapple cut into cubes
- 1 large garlic clove finely minced
- 1 inch fresh ginger grated
- green onions for garnish
- sesame seeds for garnish
Instructions
- Generously season the chicken with salt, then set it aside for 10-15 minutes. Pat the chicken dry with a paper towel to remove excess moisture.
- In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Once hot, add the chicken and cook, stirring occasionally, for about 5-7 minutes until fully cooked and no longer pink inside. Remove the chicken and set it aside.
- Add the remaining tablespoon of coconut oil to the skillet. Stir in the chopped onion and cook for 3-4 minutes until softened. Add the garlic, ginger, and chopped bell peppers and sauté for another 2-3 minutes.
- Pour in the soy sauce, scraping up any browned bits from the skillet to incorporate them into the mixture.
- Lower the heat and mix in the chilled rice, honey, and pineapple cubes along with the cooked chicken. Stir and cook for about 5 more minutes until everything is well-heated.
- In the final minutes, stir in the frozen peas and lime juice, allowing the peas to warm through.
- Serve the dish topped with green onions and a sprinkle of sesame seeds for garnish.
