Chicken Pineapple and Rice
A flavorful rice bowl featuring juicy chicken, sweet pineapple, and colorful vegetables in a savory sauce.
Ingredients
- 1 1/2 to 2 pounds chicken breast (cut into 3/4-inch chunks)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded carrots
- 1 1/2 cups onion slices (1/4-inch thick)
- 2 cloves garlic (chopped)
- 2 tablespoons minced ginger
- 1 can pineapple slices or chunks (20 oz, drain and reserve 1/2 cup juice)
- 1 cup scallion greens (cut into 1-inch strips)
- 2 tablespoons vegetable or canola oil
- 2 cups uncooked white rice
- 3 cups water
- 1 cup low-sodium chicken broth
- 1/2 cup reserved pineapple juice
- 1/4 cup ketchup
- 5 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
Instructions
- Cook the rice: In a medium saucepan, bring 3 cups of water to a boil. Stir in the rice, reduce heat, cover, and simmer for 18-20 minutes. Do not lift the lid. Once done, let it rest covered.
- Prep the pineapple: Drain the pineapple and reserve 1/2 cup of juice. If using slices, chop them into bite-sized pieces.
- Make the sauce: In a mixing bowl, combine chicken broth, reserved pineapple juice, ketchup, soy sauce, salt, pepper, brown sugar, and cornstarch. Whisk until smooth.
- Cook the chicken: Season chicken with salt and pepper. Heat oil in a large skillet over medium heat. Cook chicken in a single layer for about 6 minutes, flipping halfway, until opaque. Remove and set aside.
- Cook the vegetables: In the same skillet, add shredded carrots and cover. Cook for 2 minutes, then add ginger, garlic, and onion. Cover and cook for 2 more minutes, stirring occasionally.
- Combine everything: Pour the sauce into the skillet with vegetables and bring to a gentle bubble. Add the chicken back to the skillet, along with pineapple and scallions. Simmer for 7-8 minutes until chicken is cooked through.
- Serve: Spoon the chicken and vegetable mixture over the cooked rice and enjoy!
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Notes
Store leftovers in an airtight container in the fridge for up to 4 days.