Description
How to make tender pineapple chicken and rice with sweet chunks and savory spices that creates the perfect balance of tropical comfort in every bite.
Ingredients
Scale
Protein and Base
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1.5 cups jasmine rice, rinsed
- 2 cups low-sodium chicken broth
- 1 can (14 oz) coconut milk
Flavor Builders
- 1 cup fresh pineapple chunks, or canned drained
- 1 large bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Seasonings and Sauce
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
Finishing Touches
- 2 tablespoons vegetable oil
- 2 green onions, sliced
- 1/4 cup toasted sesame seeds
Instructions
- Sear Chicken: Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden brown on all sides, about 6-8 minutes total. Don’t overcrowd the pan.
- Build Base: Add onion and bell pepper to the same skillet. Cook until softened, about 4 minutes. Stir in garlic and ginger, cooking until fragrant, about 30 seconds more.
- Add Rice: Stir in rice, coating with the aromatic vegetables. Toast for 2 minutes until rice smells nutty and some grains turn slightly golden. This step prevents mushy rice.
- Create Sauce: Whisk together soy sauce, honey, rice vinegar, and sesame oil in small bowl. Pour over rice mixture along with chicken broth and coconut milk. Stir well to combine.
- Simmer Together: Bring to boil, then reduce heat to low and cover. Simmer for 18-20 minutes until rice is tender and liquid is absorbed. Don’t lift the lid during cooking.
- Add Pineapple: Gently fold in pineapple chunks and red pepper flakes. Cover and let rest off heat for 5 minutes. This prevents the pineapple from becoming too soft.
- Finish and Serve: Fluff with fork and taste for seasoning. Garnish with sliced green onions and toasted sesame seeds. Serve immediately while warm and aromatic for best flavor experience.
Notes
- Don’t lift the lid while rice cooks or you’ll get uneven results and mushy texture.
- Store in airtight containers in refrigerator for up to 4 days for best freshness.
- Substitute brown rice but increase cooking time and liquid by about 10 minutes.
- Toast rice first for better texture and to prevent sticking together.
- Add pineapple at the end to maintain its shape and prevent mushiness.
- Taste and adjust seasoning before serving as salt levels can vary with different broths.
Allergy Information: Soy, Sesame
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 52g
- Protein: 32g