Servings: 4 servings
Calories: 450kcal
Equipment
- Large skillet
Ingredients
For the Rice
- 4 cups cooked rice Use leftover rice for a quicker prep or opt for jasmine rice for added fragrance.
For the Chicken
- 1 pound boneless, skinless chicken thighs The thighs stay tender and juicy, ideal for this Pineapple Chicken And Rice recipe.
- 2 tablespoons vegetable oil This helps achieve a golden brown sear on the chicken.
For the Flavor
- 3 cloves garlic Minced for an aromatic punch, enhancing the overall flavor profile.
- 1 medium onion Chopped to add sweetness and depth to the dish.
- 2 medium bell peppers Diced for a crunchy texture and colorful presentation.
- 1 cup soy sauce Brings a salty, umami richness to balance the sweetness of the pineapple.
- 1 tablespoon cornstarch Used to thicken the sauce, giving it a nice coating for the chicken and rice.
- to taste salt To taste, ensuring a well-seasoned dish that pops with flavor.
- to taste pepper To taste, ensuring a well-seasoned dish that pops with flavor.
For the Pineapple
- 1 cup pineapple chunks Fresh or canned, they provide a burst of sweetness and acidity.
Optional Garnish
- 2 tablespoons chopped green onions A sprinkle adds freshness and a pop of color.
- 1 tablespoon sesame seeds These make a great topping for added crunch and a touch of elegance.
Instructions
Cooking Instructions
- Gather ingredients. Start by chopping chicken thighs into bite-sized pieces. Dice the onion and bell peppers, and mince the garlic. Fresh pineapple? Cut it into small chunks to unleash its juicy goodness.
- Heat oil. In a large skillet over medium-high heat, add vegetable oil. Once hot, toss in the chicken pieces and cook for 5-7 minutes until they're golden brown and no longer pink in the center. Remove chicken and set aside.
- Sauté vegetables. Using the same skillet, add the chopped onion and bell peppers. Sauté for 3-4 minutes until they've softened and become fragrant. Stir in the minced garlic for an extra aromatic kick, cooking for one more minute.
- Combine flavors. Return the cooked chicken to the skillet with the sautéed veggies. Add pineapple chunks, soy sauce, and a sprinkle of salt and pepper. Stir everything to combine and let those flavors meld for a moment.
- Thicken sauce. Mix cornstarch with a tablespoon of water to create a slurry. Pour this into the skillet while stirring continuously. Cook for another 2-3 minutes until the sauce thickens and beautifully coats everything.
- Serve up! Dish the pineapple chicken mixture over the cooked rice, creating a delightful bed for all those vibrant flavors. Garnish with chopped green onions or sesame seeds if you'd like to elevate the look!
Notes
For the Pineapple Chicken And Rice recipe, always use boneless, skinless chicken thighs for maximum tenderness and flavor. Make sure to heat the oil until it's shimmering before adding the chicken to achieve a perfect golden brown sear. When sautéing the vegetables, add the garlic last to prevent it from burning and losing its flavor. Be careful not to overcook the sauce after adding the cornstarch slurry; it should only need 2-3 minutes to thicken without compromising texture.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 45g | Protein: 30g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 80mg | Sodium: 1000mg | Potassium: 650mg | Fiber: 2g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 40mg | Iron: 2mg
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