Let Me Tell You About Pineapple Chicken and Rice
So, Pineapple Chicken and Rice. You know that dish you end up cooking way more often than you meant to, but you never really get tired of it? That's this one for me. First time I made it, I barely had the right stuff on hand (and honestly, I was one step from ordering pizza). But somehow, a few things from the pantry, a lonely can of pineapple, and some chicken thighs left me with something that actually made my little brother ask for seconds—even though he usually turns his nose up at "fruity" food. Oh—and if you spill a bit of pineapple juice on the counter, don't panic. I still have a sticky spot by the stove from last week.
Why You'll Love This (Or At Least Not Be Mad at It)
I usually make this when I've forgotten to plan dinner (which is most Thursdays, if I'm honest). My family goes a bit bonkers for it, especially when it’s cold out—something about that sweet tang with the savory chicken just works. Also, if you’re like me and get bored with plain old chicken-and-rice, this is a nice shake-up. Oh! And it’s forgiving; one time I completely forgot the soy sauce and it still tasted good (though, maybe don’t always do that).
What You'll Need (With Some Swaps and Grandma's Wisdom)
- 4 chicken thighs (skinless, boneless; but sometimes I grab breasts if that’s all I’ve got—just don’t dry them out!)
- 1 can (about 400g) pineapple chunks in juice (fresh works in a pinch, but the canned juice adds something)
- 1 onion, diced small (red onion if you want it a bit sweeter; yellow is fine, too)
- 2 cloves garlic, minced (or a hefty squeeze from the tube if you’re in a rush)
- 1 pepper—red, yellow, or green—whatever’s looking lively in the fridge
- 2 tablespoon soy sauce (Brand X or Y? Doesn’t matter, though my gran swears by Kikkoman)
- 1 tablespoon brown sugar (or a squirt of honey if you’re out of sugar—trust me)
- 1 cup uncooked jasmine or basmati rice (I sometimes just use regular long grain; it’s fine!)
- 2 cups chicken stock (water and a cube is legit, too)
- Handful frozen peas (totally optional, but they make it look cheerful)
- Salt and pepper, to taste (I’m heavy on the pepper, you can dial it back if you want)
How to Throw This Together (With Honest Commentary)
- First, heat a slug of oil in your biggest pan (I use a nonstick skillet, but a wok is even better if you’ve got one—don’t stress if not).
- Brown the chicken thighs on both sides over medium-high heat, about 3 mins each side. This is when I usually sneak a bite of pineapple—quality control!
- Sling in the diced onion and garlic. Don’t worry if the onions get a bit stuck to the pan; the pineapple juice will sort it out later.
- Add the chopped pepper, and let it all soften up for about 2 minutes. My pan gets pretty crowded here. If it looks like a mess, you’re doing it right.
- Pour in the pineapple chunks AND the juice (don’t toss the juice—that’s the good stuff), soy sauce, and brown sugar. Scrape up any stuck-on bits, unless you like doing extra washing up (I do not).
- Stir in the rice, then pour in the chicken stock. Bring it to a simmer, then turn the heat down low and pop on a lid. Now, walk away for 18–20 minutes. Don’t peek! Actually, I peek, but then I regret it because the steam escapes.
- Check if the rice is done and fluff it up. Toss in the peas for the final 2 mins if you’re using them. Taste for salt and pepper (I usually add more than I think I should).
- Let it sit off heat for a couple of minutes. I’m convinced it tastes better this way, though maybe it’s just because I’m always running late for dinner.
Notes from Many, Many Attempts
- If you only have bone-in thighs, just cook them a tad longer and watch for pink juices. I’ve accidentally undercooked chicken more than once—no shame in checking twice.
- I once tried adding ginger, but honestly, it overpowered everything. Maybe a smidge, but not more than half a teaspoon.
- The rice sometimes sticks a bit if you forget to stir halfway through. I call those bits “bonus crunchy,” but my partner disagrees. Your call.
Weird (and Not-So-Weird) Variations I’ve Tried
- Substitute tofu for chicken and use veggie stock—surprisingly nice, even if my uncle was skeptical.
- Swap in mango for pineapple if you’re feeling wild. It’s sweeter, but not everyone’s cuppa.
- Once, I tried coconut milk instead of chicken stock—let’s just say it wasn’t my finest hour; almost tasted like pudding.
What You Need Equipment-Wise (and What to Do If You Don’t Have It)
- Big skillet or wok—ideally nonstick, but a heavy saucepan works if you’re stuck.
- A proper lid is handy, but I’ve used a baking sheet or even a bit of foil in a pinch. On second thought, just use what you’ve got—no need to get fancy.
- A wooden spoon or heatproof spatula; I’ve used a salad server before, which technically worked.
How to Store Leftovers (If There Are Any)
I toss leftovers in an airtight container in the fridge and they’re good for 2 days (though honestly, in my house it never lasts more than a day!). If you want to freeze it, it technically works, but the rice texture gets a bit odd. Still edible, just less fluffy.
Serving Suggestions I Actually Use
We usually just eat this straight out of bowls with a fork (or sometimes chopsticks, if we’re feeling fancy). My cousin insists on a splash of hot sauce, and when I’m ambitious, I sprinkle on some chopped cilantro. Or, serve with a wedge of lime—extra zing never hurt anyone. Oh, and if you’re into salads, something crisp and green on the side works wonders.
Lessons I’ve Learned the Hard Way (Read These!)
- Don’t rush browning the chicken—last time I did, it looked sad and pale. Give it a bit of color; it matters.
- If you dump all the liquid in at once, watch the pan—overflowing stock is a real pain (and you’ll be mopping more than just the kitchen floor).
- And don’t skip the resting at the end. I once skipped it and the rice was way gummier than it should be.
Frequently Asked (and Sometimes Odd) Questions
- Can I use leftover cooked rice? Sure thing! Just cut the stock in half, add the rice at the end, and warm through—less time, less faff.
- Is it spicy? Not really, unless you add hot sauce (sometimes I do, sometimes I don't—depends who’s coming to dinner).
- Can I make it ahead? Yep! It actually tastes better the next day, I think—just reheat gently. Don’t microwave it too long or you’ll end up with a brick of rice.
- Is fresh pineapple better? Eh, maybe. But I actually prefer the canned stuff here for that syrupy punch. Plus, it’s less faff.
- What should I serve with this? I usually do nothing else, but you could add a simple cucumber salad—this one from Serious Eats is ace. Or, if you’re bread-mad like my aunt, try a soft dinner roll (weird, but it works).
- Where did you learn this recipe? Bits from my gran, bits from experimenting, and a quick glance at BBC Good Food once or twice. But mostly, it’s cobbled together from what was in the cupboard.
Actually, before I forget—this makes a great packed lunch the next day. Just don’t forget your fork (like I did last Tuesday—ended up eating with a coffee stirrer, which I don’t recommend at all).
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups cooked jasmine rice
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, diced
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 green onions, sliced
- Salt and black pepper to taste
Instructions
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1Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and black pepper, and cook until browned and cooked through, about 6-7 minutes. Remove chicken from the skillet and set aside.
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2In the same skillet, add the remaining tablespoon of oil. Add minced garlic and diced red bell pepper, sauté for 2-3 minutes until fragrant and slightly softened.
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3Add the pineapple chunks to the skillet and cook for another 2 minutes, stirring occasionally.
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4Return the cooked chicken to the skillet. Add soy sauce and stir to combine all ingredients. Cook for an additional 2-3 minutes to heat through.
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5Add the cooked jasmine rice to the skillet and toss everything together until well mixed and heated. Adjust seasoning with salt and pepper if needed.
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6Garnish with sliced green onions and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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