Description
Pineapple Chicken Rice is a delightful fusion of savory and sweet, combining tender chicken, fragrant rice, and the tropical zing of pineapple.
Ingredients
Scale
- 2 tablespoons olive oil (or vegetable oil)
- 4 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice (or jasmine rice)
- 1 ½ cups chicken broth (halal-certified)
- 1 cup fresh pineapple, diced (or canned, drained)
- 1 red bell pepper, diced
- 1 cup frozen peas or mixed vegetables (optional)
- 2 tablespoons soy sauce (halal-certified)
- 1 tablespoon honey (optional)
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin (optional)
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped, for garnish (optional)
Instructions
- Marinate the chicken with soy sauce, salt, and pepper for 15-20 minutes.
- Rinse the rice under cold water until clear and soak for 10 minutes.
- In a skillet, heat olive oil and sauté onion and garlic until fragrant.
- Add marinated chicken and cook until no longer pink, then stir in rice, broth, soy sauce, honey, ginger, and cumin.
- Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes.
- Fluff the rice, adjust seasoning, and garnish with cilantro or parsley before serving.
Notes
- Use jasmine rice for added fragrance.
- Fresh pineapple is preferred for vibrant taste.
- Let the rice simmer undisturbed for best results.
- Adjust seasonings to your taste.
- Leftovers can be stored in the fridge for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 350-400
- Sugar: 5 grams
- Sodium: 600-800 mg
- Fat: 10 grams
- Saturated Fat: 1.5 grams
- Unsaturated Fat: 8.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 70 mg