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–+ servings
Pineapple Chicken Rice

Tropical Pineapple Chicken Rice for a Quick Weeknight Delight

Enjoy vibrant Tropical Pineapple Chicken Rice, a delightful mix of sweet pineapple and savory chicken, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cups Jasmine Rice Can substitute with long-grain white rice.
For the Chicken
  • 1 pound Boneless, Skinless Chicken Thighs Substitute with chicken breast or tofu for lighter alternatives.
For the Fruit
  • 1 cups Pineapple Fresh is best; canned is acceptable in a pinch.
For the Vegetables
  • 1 pieces Red Bell Pepper Any color bell pepper or snap peas can be used.
  • 1 cups Frozen Peas Fresh peas optional.
For the Sauces
  • 2 tablespoons Soy Sauce Tamari for gluten-free option.
  • 1 tablespoons Oyster Sauce Use vegan oyster sauce or hoisin as substitutes.
For Aromatics
  • 1 tablespoons Sesame Oil Toasting adds aroma.
  • 3 cloves Garlic Minced.
  • 1 tablespoons Fresh Ginger Grated.
  • 1 bunch Green Onions Chives or shallots are good alternatives.
For Cooking
  • 2 tablespoons Vegetable Oil Can substitute with olive or coconut oil.
  • to taste Salt
  • to taste Pepper

Equipment

  • skillet
  • saucepan
  • Strainer

Method
 

Preparation Steps
  1. Rinse 1 cup of jasmine rice under cold water in a fine-mesh strainer until the water runs clear, then set aside.
  2. In a medium saucepan, combine the rinsed rice with 1.5 cups of water and a pinch of salt. Bring to a boil, cover, and reduce heat. Simmer for 15-20 minutes until water is absorbed, then steam covered for 5 minutes.
  3. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Season 1 pound of chicken thighs with salt and pepper. Cook for 5-7 minutes until golden brown.
  4. Add 3 minced garlic cloves and 1 tablespoon of grated ginger to the skillet, stirring for 1-2 minutes until fragrant.
  5. Stir in 1 diced red bell pepper and 1 cup of frozen peas, cooking for 3-4 minutes until tender.
  6. Fold in 1 cup of diced pineapple into the mixture, cooking for another 2-3 minutes.
  7. Whisk together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sesame oil. Pour over the chicken and veg, simmer for 2-3 minutes.
  8. Gently fold in the cooked jasmine rice, mixing thoroughly. Adjust seasonings to taste, cooking for an additional 2 minutes.
  9. Garnish with chopped green onions before serving.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 10IUVitamin C: 80mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat with a splash of water to maintain moisture.

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