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Chicken Pineapple and Rice

Chicken Pineapple and Rice

A cozy Chicken Pineapple and Rice dish featuring tender chicken, sweet pineapple, and veggies in a savory sauce, perfect for quick weeknight meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian Inspired
Servings 4 servings
Calories 300 kcal

Equipment

  • skillet
  • medium saucepan

Ingredients
  

Chicken and Vegetables

  • 1 ½ - 2 pounds chicken breast, cut into small ¾-inch chunks
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups shredded carrots
  • 1 ½ cups onion slices, ¼-inch thick
  • 2 cloves garlic, chopped
  • 2 tablespoons minced ginger
  • 1 20 oz can pineapple slices or chunks, juice drained *Reserve ½ cup juice
  • 1 cup scallion, cut into 1-inch strips, greens only
  • 2 tablespoons vegetable or canola oil

Rice

  • 2 cups uncooked rice
  • 3 cups water

Sauce

  • 1 cup less-sodium chicken broth
  • ½ cup reserved pineapple juice
  • ¼ cup ketchup
  • 5 tablespoons soy sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon brown sugar
  • 2 tablespoons cornstarch

Instructions
 

Cooking Instructions

  • Boil water in a medium saucepan. Once boiled, reduce heat to just slightly above low. Immediately add rice. Stir for 30 seconds. Cover and simmer for 18-20 minutes. Shut off the heat. Fluff with a fork just before serving.
  • While the rice cooks, prep the rest of the meal. Drain pineapple and reserve ½ cup of juice for the sauce. If using sliced pineapple, cut into chunks.
  • In a medium bowl, combine all sauce ingredients. Whisk until combined and set aside.
  • Season the chicken with salt and pepper. Preheat a large 12-inch skillet on medium heat. Add oil. Add chicken in a single layer. Cook for 3 minutes to brown. Turn pieces over and cook for 3 additional minutes or until chicken is opaque throughout. Remove chicken to a platter.
  • Drain any excess liquid, leaving 2 tablespoons in the skillet. If there is no liquid, add 2 tablespoons of water. Add carrots in an even layer. Cover and cook for 2 minutes. Stir in ginger, garlic, and onion. Cover and cook for 2 additional minutes. Do not let garlic burn.
  • Whisk the sauce mixture. Add to skillet and stir until bubbly and slightly thickened. Return the chicken to the skillet, submerging it into the sauce. Top with drained pineapple and scallion. Cover and simmer for 7-8 minutes or until chicken is cooked through. Serve with rice.

Notes

Drain pineapple juice. Reserve half a cup for the sauce. Discard the remaining or save it for other uses.

Nutrition

Serving: 1bowlCalories: 300kcal
Keyword Chicken Pineapple, easy weeknight meal, Low Fat, quick meals, Rice Bowl
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