A perfect blend of savory and sweet, this Pineapple Chicken and Rice dish is a simple one-pan meal that’s bursting with tropical flavor. Juicy chicken, sweet pineapple chunks, colorful bell peppers, and fluffy rice come together in a delicious harmony that’s great for busy weeknights or casual gatherings.

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Ingredients:

• 1 lb chicken breast, diced into bite-sized pieces

• 1 can (20 oz) pineapple chunks, drained (reserve a few tablespoons of juice for extra flavor if desired)

• 1 cup bell pepper, chopped (use a mix of red, yellow, or green for color variety)

• 1 cup uncooked white rice (jasmine or long-grain works best)

• 2 cups chicken broth (low-sodium recommended)

• 2 tablespoons soy sauce (low-sodium for a lighter option)

• Salt and black pepper, to taste

• 1 tablespoon oil (olive or vegetable oil for sautéing)

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Optional Garnishes:

• Chopped green onions

• Sesame seeds

• A squeeze of lime

• Fresh cilantro

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Instructions:

Step 1: Prepare the Ingredients

Start by dicing the chicken breast into even, bite-sized cubes. This ensures they cook evenly and remain tender. Drain the pineapple chunks, but if you'd like a stronger pineapple flavor, reserve 2–3 tablespoons of the juice to add later. Chop your bell pepper into ½-inch pieces.

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Step 2: Cook the Chicken

Heat 1 tablespoon of oil in a large skillet or sauté pan over medium heat. Once hot, add the chicken pieces in a single layer. Season lightly with salt and pepper. Cook for about 5–6 minutes, stirring occasionally, until the chicken is golden brown on the outside and cooked through. Remove and set aside if you want to avoid overcooking during the rice phase (optional).

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Step 3: Sauté the Vegetables

In the same skillet (add a splash more oil if needed), toss in the chopped bell pepper. Sauté for about 3–4 minutes until the peppers begin to soften but still retain some crunch. This keeps the dish colorful and fresh.

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Step 4: Combine Everything

Add the cooked chicken back into the skillet (if removed earlier), then stir in the pineapple chunks, uncooked rice, chicken broth, soy sauce, and the optional reserved pineapple juice. Stir well to combine all ingredients. Taste the liquid and adjust seasoning if needed.

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Step 5: Simmer and Cook the Rice

Bring the entire mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for about 18–20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid during cooking to trap the steam.

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Step 6: Final Touches

Once the rice is cooked, remove the pan from heat and let it sit, covered, for 5 more minutes. Then, uncover and fluff the rice gently with a fork. This helps keep the grains separate and light.

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Step 7: Serve and Enjoy

Spoon the pineapple chicken and rice into bowls. Top with optional garnishes like sliced green onions, sesame seeds, or fresh herbs. Serve warm and enjoy the comforting, tangy-sweet goodness in every bite!

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Tips & Variations:

• Spicy kick? Add a dash of sriracha or red pepper flakes for heat.

• Add veggies: Try adding peas, carrots, or snap peas for more color and nutrition.

• Make it tropical: Stir in some shredded coconut or a splash of coconut milk for a richer, creamier flavor.

• Leftovers: This dish keeps well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or water.

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Let me know if you'd like this recipe turned into a meal-prep guide, printable card, or adapted for a slow cooker or Instant Pot!