Description
A quick and flavorful pineapple chicken and rice skillet dish that combines tender diced chicken breast with sweet pineapple chunks and crunchy bell pepper, all cooked in a savory garlic-ginger soy sauce. This easy one-pan meal is perfect for a weeknight dinner and serves 4.
Ingredients
Scale
Protein
- 1 lb boneless skinless chicken breast, diced
Produce
- 1 bell pepper, diced
Canned Goods
- 1 can (15 oz) pineapple chunks, drained (reserve ¼ cup juice)
Pantry
- 1 tbsp olive oil (for sautéing)
- Salt, to taste
- Pepper, to taste
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey (or agave syrup)
- ½ tsp garlic powder
- ½ tsp ground ginger
Grains
- 2 cups cooked white rice
Instructions
- Heat the oil: Warm 1 tablespoon of olive oil in a large skillet over medium heat until it starts to shimmer, indicating it’s hot enough to cook the chicken properly.
- Cook the chicken: Add the diced chicken breast to the skillet. Season with salt and pepper to taste. Cook the chicken for 6-8 minutes, stirring occasionally, until it is golden brown on the outside and cooked through.
- Add the bell pepper: Toss in the diced bell pepper and sauté for 2-3 minutes. Cook until the pepper is softened but still retains a bit of crunch for texture.
- Combine pineapple: Stir in the drained pineapple chunks and cook for another 2 minutes, allowing the pineapple to heat through and begin to caramelize slightly.
- Make the sauce: In a small bowl, whisk together the reserved ¼ cup pineapple juice, 2 tablespoons soy sauce, 1 tablespoon honey, ½ teaspoon garlic powder, and ½ teaspoon ground ginger until combined.
- Add sauce to skillet: Pour the prepared sauce mixture into the skillet with the chicken and vegetables. Stir thoroughly to coat all ingredients evenly.
- Simmer: Let everything simmer uncovered for 4-5 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- Serve: Spoon the pineapple chicken mixture over the cooked white rice and serve immediately while hot.
Notes
- You can substitute chicken thighs for a juicier alternative if preferred.
- Use tamari instead of soy sauce to make this recipe gluten-free.
- For a vegan version, substitute chicken with tofu and honey with agave syrup.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Add a sprinkle of chopped green onions or cilantro for garnish and extra freshness.
