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Pineapple Chicken and Rice Skillet

A cozy one-pan dinner combining tender chicken, sweet pineapple, and fluffy rice, perfect for family meals or potlucks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast, cut into bite-sized pieces Thighs can be used for dark meat preference.
  • 1 cup pineapple chunks (fresh or canned) Fresh gives brightness; canned is convenient. Drain most of the juice if using canned.
  • 1 cup uncooked rice Long-grain white rice works best for fluffiness.
  • 2 cups chicken broth Use low-sodium if preferred for better salt control.
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • to taste soy sauce Start with 1 tablespoon, then taste and adjust.
  • to taste salt and pepper
  • 1 tablespoon olive oil For sautéing.

Method
 

Cooking Instructions
  1. In a large skillet or pan, heat olive oil over medium heat.
  2. Add the chopped onion and bell pepper, and sauté until they soften.
  3. Add the garlic and chicken pieces, cooking until the chicken is no longer pink.
  4. Stir in the rice, pineapple chunks, and chicken broth.
  5. Season with soy sauce, salt, and pepper.
  6. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes or until the rice is cooked.
  7. Fluff with a fork and serve warm.

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge. Reheat gently over low heat.