Pineapple Chicken and Rice

This pineapple chicken and rice one-pot meal brings together sweet tropical flavors with savory chicken in a perfectly balanced dish. After discovering this recipe during a Hawaiian-inspired dinner party, it's become my go-to when I need something vibrant yet comforting that appeals to the whole family.

I first created this dish after returning from a vacation in Hawaii, trying to capture those tropical flavors that reminded us of our time on the islands. Now my children request it regularly, especially during the cold winter months when we need a reminder of sunshine and warmer days.

Ingredients

• Chicken breast: Provides lean protein that absorbs the sweet and savory flavors beautifully
• Fresh pineapple: The star ingredient that adds natural sweetness and tropical flavor look for a ripe pineapple with fragrant smell at the bottom
• Jasmine rice: Aromatic rice that complements the tropical theme choose high quality rice for best results
• Red bell pepper: Adds color vibrancy and slight sweetness
• Ginger: Brings warmth and depth to balance the sweet components
• Soy sauce: Provides umami flavor and saltiness use low sodium if watching salt intake
• Chicken broth: Creates rich flavor base for cooking the rice homemade is best but quality store bought works well
• Green onions: Add fresh bite and color as garnish
• Sesame seeds: Provide subtle nutty flavor and pleasant crunch

Step-by-Step Instructions

Sear the chicken:

Heat olive oil in a large skillet over medium heat until shimmering. Add chicken cubes in a single layer with space between pieces to prevent steaming. Cook for about 3 minutes per side until golden brown with slight caramelization. The chicken should reach 165°F internally. Remove to a plate and set aside.

Soften the aromatics:

Add onion garlic and bell pepper to the same skillet using the leftover chicken fond for flavor. Cook for about 5 minutes stirring occasionally until onions become translucent and peppers begin to soften. The mixture should become fragrant as the garlic releases its aroma.

Incorporate pineapple:

Add the pineapple cubes to the vegetable mixture and cook for just 2 minutes. This brief cooking period allows the pineapple to release some sweetness without becoming mushy. You should see slight caramelization on the pineapple edges.

Cook the rice:

Stir in jasmine rice ensuring each grain gets coated with the flavored oil from the pan. Pour in chicken broth soy sauce and grated ginger along with salt and pepper. Bring to a vigorous boil then immediately reduce heat to low and cover with a tight fitting lid. Simmer undisturbed for 18 to 20 minutes until liquid is absorbed and rice is tender.

Combine and finish:

Return the cooked chicken to the skillet folding it gently into the rice mixture. Allow it to heat through for about 2 minutes. The chicken will pick up additional flavors from the rice while warming. Garnish with sliced green onions and sesame seeds just before serving for fresh color and texture.

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The sweet juicy pineapple chunks are what make this dish truly special. I discovered that using fresh pineapple rather than canned makes a dramatic difference in flavor. My daughter once declared it was like "eating sunshine for dinner" which perfectly captures the bright joyful nature of this meal.

Make Ahead Options

This pineapple chicken and rice dish actually improves with time as the flavors meld together. You can prepare it up to two days ahead and store it in an airtight container in the refrigerator. When reheating add a splash of chicken broth to prevent the rice from drying out. I often make a double batch specifically to have planned leftovers for busy weeknights.

Ingredient Substitutions

For a different flavor profile you can substitute the jasmine rice with brown rice but youll need to increase the cooking time and liquid amount. Coconut milk can replace some of the chicken broth for a creamier tropical variation. Vegetarians can omit the chicken and use vegetable broth with tofu or chickpeas as protein. When pineapple isnt in season mango makes a wonderful substitute providing similar sweetness with a different tropical twist.

Serving Suggestions

Serve this colorful dish in a large shallow bowl garnished with extra green onions and a sprinkle of toasted coconut flakes for enhanced tropical flavor. It pairs beautifully with a simple cucumber salad dressed with rice vinegar to cut through the sweetness. For a complete Hawaiian inspired meal add a side of quick pickled vegetables or a fresh green salad. This dish is filling enough on its own but can be stretched further with a side of steamed edamame.

Cultural Context

This recipe draws inspiration from Hawaiian and Asian fusion cuisine where sweet and savory flavors often mingle. The combination of pineapple and soy sauce reflects the multicultural influences found throughout Pacific island cooking. Similar dishes appear in Filipino Chinese and Thai cuisines often with regional variations in spices and preparation methods. The addition of sesame seeds nods to Korean influences where they frequently garnish rice dishes.

Frequently Asked Questions

→ Can I use brown rice instead of jasmine rice?

Yes, you can substitute brown rice, but adjust the cooking time as brown rice takes longer to cook.

→ Can I make this dish vegetarian?

Yes, replace the chicken with tofu or more vegetables and use vegetable broth instead of chicken broth.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

→ What other proteins can I use?

You can use shrimp, pork, or beef as alternatives to chicken for this dish.

→ Can I add more spices to this dish?

Absolutely! You can add chili flakes, turmeric, or cumin for extra flavor or heat to suit your preference.