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Pineapple Chicken

A vibrant dish that beautifully marries sweet pineapple and savory chicken with aromatic garlic and ginger, perfect for a delightful family meal.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken thighs or breasts Opt for fresh chicken for the best flavor.
  • 2 cups Rice (white or jasmine) Can be substituted with quinoa for a protein boost.
  • 1 cup Pineapple chunks Fresh pineapple is recommended over canned.
  • 1/4 cup Soy sauce Tamari can be used as a gluten-free alternative.
  • 3 cloves Garlic (minced)
  • 1 tbsp Ginger (minced)
  • 1 medium Bell pepper (sliced)
  • 1 medium Onion (chopped)
  • 2 tbsp Olive oil For cooking.
  • to taste Salt and pepper
  • for garnish Green onions Optional garnish.

Method
 

Preparation
  1. Heat the olive oil in a large pan over medium heat until it shimmers.
  2. Season the chicken with salt and pepper, add it to the pan, and cook until browned on both sides.
  3. Add minced garlic and ginger; cook for another 1-2 minutes making sure not to burn the garlic.
  4. Stir in the rice, pineapple chunks, and sliced bell pepper, letting them mix well.
  5. Pour in enough water or chicken broth to cover the rice, bring it to a boil, then reduce the heat and cover.
  6. Simmer for about 15-20 minutes until the rice is tender and chicken is fully cooked.
  7. Fluff the rice with a fork and serve hot, garnished with green onions.

Notes

For a spicy version, add crushed red pepper flakes or diced jalapeño. Can substitute chicken with turkey or tofu for lighter versions, or use tempeh or chickpeas for a vegan option. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.