Description
A sweet and savory skillet meal with bite-sized chicken, tender rice, and fresh pineapple chunks. This easy recipe is perfect for busy weeknights.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup white rice (long-grain or jasmine recommended)
- 1 cup pineapple chunks (fresh or canned)
- 2 cups chicken broth (low-sodium preferred)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp olive oil
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté until softened, about 4–5 minutes.
- Add minced garlic and cook for 30–60 seconds until aromatic.
- Push vegetables to one side and add chicken pieces, searing for about 3–4 minutes per side until golden.
- Stir in rice and pineapple, then add chicken broth and soy sauce, seasoning with salt and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for about 18–20 minutes until rice is tender.
- Remove from heat, let sit covered for 5 minutes, fluff rice with a fork, garnish with green onions, and serve warm.
Notes
For a lower-sodium meal, use reduced-sodium broth and soy sauce. Great for meal prep and can be reheated easily.