Description
A vibrant and flavorful Tropical Pineapple Chicken & Rice Delight featuring tender chicken breast, sweet pineapple chunks, colorful bell peppers, and savory soy sauce, all cooked together in a skillet for a quick and delicious 40-minute meal perfect for a family of four.
Ingredients
Scale
Chicken and Seasonings
- 1 lb chicken breast, diced
- 1 tsp garlic powder
- 1 tbsp olive oil
Produce
- 1 cup diced bell peppers (red, green, yellow mix)
- 1 can (20 oz) pineapple chunks in juice, drained
Pantry
- 1 cup uncooked white rice
- ½ cup soy sauce
Instructions
- Cook the Rice: In a saucepan, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for 15–20 minutes until tender and fluffy. Remove from heat and set aside.
- Sauté the Chicken: In a large skillet, heat olive oil over medium heat. Add diced chicken and season with garlic powder. Cook for about 6–8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through.
- Add Bell Peppers and Pineapple: Stir in the diced bell peppers and drained pineapple chunks into the skillet with the chicken. Cook for 5 minutes, allowing the vegetables to become tender and the pineapple to warm through.
- Add Soy Sauce: Pour the soy sauce into the skillet and stir everything together. Let it simmer for 2–3 minutes so the flavors meld and the sauce slightly thickens.
- Combine with Rice: Add the cooked rice to the skillet and stir until everything is evenly mixed and heated through, ensuring the rice absorbs the flavors.
- Serve: Remove the skillet from heat. Optionally, garnish with chopped green onions, cilantro, or sesame seeds for added freshness and texture, then serve immediately.
Notes
- Drain pineapple chunks well to prevent excess liquid in the dish.
- Use a non-stick skillet to avoid chicken sticking during sautéing.
- For extra flavor, add a splash of fresh lime juice before serving.
- Leftovers keep well refrigerated for up to 3 days.
- To make it gluten-free, use tamari instead of regular soy sauce.
