Description
This Pineapple Chicken Rice Skillet is a savory tropical one-pan meal made with juicy chicken thighs, fragrant jasmine rice, pineapple, and a sweet-salty glaze. Comforting, vibrant, and perfect for an easy weeknight dinner.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs (cut into chunks)
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup pineapple chunks (drained, juice reserved)
- 1 small red bell pepper (diced)
- 1 small yellow onion (diced)
- 3 garlic cloves (minced)
- 1 tbsp fresh ginger (grated)
- 1 cup jasmine rice (rinsed)
- ¾ cup low-sodium chicken broth
- ½ cup reserved pineapple juice
- 3 tbsp soy sauce
- 1 tbsp honey
- 3 green onions (sliced)
- 1 tsp toasted sesame seeds
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, salt, and pepper, then sear until browned. Remove and set aside.
- Add onion and bell pepper to the same pan and sauté until softened. Add garlic and ginger and cook until fragrant.
- Add rinsed jasmine rice and toast for 2 minutes, stirring constantly.
- Pour in chicken broth, pineapple juice, soy sauce, and honey. Stir well and scrape the bottom of the pan.
- Return chicken and pineapple chunks to the skillet. Bring to a boil, then reduce heat to low.
- Cover and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
- Let rest for 5 minutes, then fluff with a fork.
- Garnish with green onions and sesame seeds before serving.
Notes
Do not lift the lid while simmering so the rice cooks evenly. For extra caramelized flavor, let the chicken sear until deep golden brown before removing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pan Cooking
- Cuisine: Asian-Inspired