Here’s a delicious Pineapple Chicken and Rice recipe for you:
Pineapple Chicken and Rice
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
For the Pineapple Sauce:
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup pineapple juice (from the can or fresh)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp cornstarch (dissolved in 2 tbsp water)
- 2 garlic cloves (minced)
- 1/2 tsp ginger (minced)
For the Rice:
- 1 1/2 cups jasmine or basmati rice
- 3 cups water or chicken broth
- 1 tbsp butter or olive oil
- 1/2 tsp salt
Optional Garnishes:
- Green onions (sliced)
- Sesame seeds
- Fresh cilantro (chopped)
Instructions
- Cook the Rice:
- In a medium pot, bring water or chicken broth to a boil. Add rice, butter, and salt. Lower the heat, cover, and simmer for 15-18 minutes or until the rice is tender and liquid is absorbed. Fluff with a fork.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with garlic powder, onion powder, paprika, salt, and pepper.
- Add the chicken to the skillet and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through. Remove from the skillet and set aside.
- Prepare the Pineapple Sauce:
- In the same skillet, add a bit more olive oil if needed. Sauté the garlic and ginger for 1 minute until fragrant.
- Add the pineapple chunks and cook for 2-3 minutes. Pour in the pineapple juice, soy sauce, honey, and rice vinegar. Bring the sauce to a simmer.
- Stir in the cornstarch mixture and cook until the sauce thickens, about 2-3 minutes.
- Combine and Serve:
- Return the cooked chicken to the skillet and toss it in the pineapple sauce until well coated.
- Serve the pineapple chicken over a bed of rice, garnished with green onions, sesame seeds, and fresh cilantro if desired.
Enjoy your tropical and savory Pineapple Chicken and Rice!