Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 cup uncooked jasmine rice
- 1 1/2 cups chicken broth
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- Salt and pepper to taste
- 2 green onions, sliced (optional garnish)
Feel free to swap jasmine rice with any long-grain rice you have on hand, or use chicken breast if that’s your preference. You can also add a dash of chili flakes for a bit of heat, a favorite in our house when we’re feeling adventurous.
Instructions
- In a large skillet, heat olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes.
- Remove the chicken from the skillet and set aside. In the same skillet, add the rice and stir for a minute to toast it lightly.
- Pour in the chicken broth, soy sauce, honey, rice vinegar, garlic powder, and ginger powder. Stir well to combine.
- Add the chicken back to the skillet along with the pineapple chunks. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the skillet, and let it simmer for 18-20 minutes until the rice is tender and has absorbed the liquid.
- Once cooked, fluff the rice with a fork, garnish with green onions if using, and serve hot.
Pro tip from my kitchen to yours: If you’re in a rush, using pre-cooked rice can cut down the cooking time, making it an even quicker meal without sacrificing flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Pineapple Chicken with Rice, recipe, cooking, food
