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- 1 lb boneless chicken thighs, cut into bite-sized pieces - 1 cup jasmine rice, rinsed - 1 can (15 oz) pineapple chunks, with juice - 1 red bell pepper, diced - 1 cup snap peas - 1 onion, chopped - 3 cloves garlic, minced - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 teaspoon ginger, grated - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) Gathering fresh ingredients makes this dish pop with flavor. I love using boneless chicken thighs for their tenderness. They cook evenly and soak up all the tasty juices. Jasmine rice adds a lovely aroma and fluffy texture. Rinsing the rice is crucial for removing excess starch. This keeps it from becoming sticky. Pineapple chunks bring a sweet twist. They give a juicy burst that balances the savory chicken. I often use red bell pepper for a splash of color and crunch. Snap peas add a nice snap, while onion, garlic, and ginger provide depth to the dish. Don’t forget the soy sauce! It adds umami and saltiness. Sesame oil gives a nutty flavor, enhancing the dish. Season with salt and pepper to your taste. Finally, fresh cilantro brightens up the meal, adding a nice finish. To start, prepare the chicken and vegetables. Take 1 pound of boneless chicken thighs and cut them into bite-sized pieces. Next, chop one onion, dice one red bell pepper, and prepare 1 cup of snap peas. These will add color and crunch to your dish. Now, rinse 1 cup of jasmine rice under cold water. This step removes excess starch, making the rice fluffier. Drain it well and set it aside for now. Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Let the oil warm up. Once hot, add the chopped onion. Sauté it until it becomes translucent, about 3 to 4 minutes. Next, add 3 minced garlic cloves and 1 teaspoon of grated ginger to the pan. Stir for about 30 seconds until you smell the lovely aroma. Now, increase the heat to medium-high and add the chicken pieces. Season them with salt and pepper. Cook for about 5 to 7 minutes. You want the chicken to brown and cook through. After that, stir in the diced red bell pepper and snap peas. Cook them for another 3 to 4 minutes until they start to soften. Then, add the rinsed jasmine rice to the pan. Mix everything together well. Pour in 1 can of pineapple chunks with its juice. Add 2 tablespoons of soy sauce and stir to combine. This will bring a sweet and savory flavor to your dish. Bring the mixture to a boil. Once boiling, reduce the heat to low. Cover the pan with a lid and let it simmer for about 15 to 20 minutes. The rice will absorb the liquid and become tender. Once the rice is cooked, remove the lid and fluff the mixture with a fork. Taste it and adjust the seasoning with salt and pepper if needed. Finally, garnish the dish with fresh chopped cilantro before serving. This adds a burst of freshness and color to your meal. Enjoy your savory One-Pan Pineapple Chicken and Rice! To ensure chicken is cooked properly, cut the chicken into small, bite-sized pieces. This helps it cook evenly and quickly. Use a meat thermometer to check the internal temperature. It should reach 165°F (74°C) to be safe to eat. The best way to rinse rice is to put it in a fine mesh strainer. Rinse it under cold water until the water runs clear. This removes excess starch and keeps your rice fluffy. For more flavor, try adding spices like paprika or cumin. Fresh herbs like basil or thyme can also brighten the dish. Adjust the sweetness with pineapple juice. If you want it sweeter, add a bit more juice from the can. Use a large skillet or pan for this dish. A non-stick skillet works well, as it prevents sticking and makes cleanup easier. Essential tools include a sharp knife for chopping, a cutting board, and a fine mesh strainer for rinsing the rice. {{image_2}} You can switch out the chicken thighs for chicken breast if you prefer leaner meat. Tofu is also a great option for a plant-based meal. It absorbs flavors well and adds protein, making it a tasty choice. When it comes to rice, jasmine rice is classic, but you can use brown rice for more fiber. Quinoa is another healthy option that cooks fast and adds a nutty flavor. To add a fun crunch, try mixing in some nuts or seeds like cashews or sesame seeds. They give a great texture and extra taste. You can also experiment with different fruits. Mango brings a sweet touch, while diced tomatoes add freshness and acidity. If you need gluten-free options, use tamari instead of soy sauce. It has the same rich flavor without gluten. For those who prefer vegetarian or vegan meals, replace chicken with tofu and use vegetable broth instead of water for cooking the rice. This keeps all the delicious flavors while meeting dietary needs. To keep leftovers fresh, use airtight containers. Glass containers work well, as they don’t stain. If you want to use plastic, make sure it is BPA-free. Store your One-Pan Pineapple Chicken and Rice in the fridge. It stays good for up to three days. To reheat, use the microwave for quick results. Place the dish in a bowl and cover it. Heat in short bursts of one minute. Stir between heating to ensure even warmth. If you want the best texture, heat it on the stove. Use low heat and add a splash of water. This keeps the rice from drying out. To freeze, let the dish cool completely. Then, portion it into freezer-safe containers. Make sure to leave some space, as the rice expands. Seal tightly and label with the date. It will last for up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat on the stove or in the microwave. Add a little water if needed, to keep it moist. Enjoy the same great taste after freezing! How long does it take to cook One-Pan Pineapple Chicken and Rice? The total time is about 35 minutes. This includes 10 minutes for prep and 25 minutes for cooking. You will love how quick and easy it is. Can I make this recipe ahead of time? Yes, you can make it ahead. Cook it, then cool it down. Store it in the fridge for up to three days. Just reheat before serving. What can I serve with this dish? This dish pairs well with a fresh salad or steamed vegetables. You can also serve it with extra pineapple slices for added flavor. What can I use instead of soy sauce? You can use coconut aminos for a soy-free option. It offers a similar salty taste. Tamari is a great gluten-free choice too. Is it necessary to use jasmine rice? No, you can use any rice you like. Brown rice or basmati rice works well. Just note that cooking times may vary. Is this dish gluten-free? If you use gluten-free soy sauce or coconut aminos, then yes, it can be gluten-free. Check your labels to be sure. How can I make it lower in calories? You can swap chicken thighs for chicken breast. Using less oil and adding more veggies also helps lower calories. This blog post guides you through making a delicious One-Pan Pineapple Chicken and Rice. We covered all you need: ingredients, preparation, cooking steps, and tips. You can mix and match flavors or substitute ingredients to fit your taste. Storing leftovers and reheating are easy with the right methods. Enjoy your cooking journey, and don't hesitate to explore variations that excite your palate. Happy cooking!

One-Pan Pineapple Chicken and Rice

Elevate your dinner game with this delicious Tropical One-Pan Pineapple Chicken & Rice recipe! Bursting with flavors from tender chicken, sweet pineapple, and vibrant veggies, this easy one-pan dish is perfect for a quick weeknight meal. Ready in just 35 minutes, it's both wholesome and satisfying. Click through to explore the full recipe and delight your taste buds with this tropical twist!
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Ingredients
  

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

1 cup jasmine rice, rinsed

1 can (15 oz) pineapple chunks, with juice

1 red bell pepper, diced

1 cup snap peas

1 onion, chopped

3 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon ginger, grated

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

In a large skillet or pan, heat the sesame oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

    Add the minced garlic and grated ginger to the pan, stirring for about 30 seconds until fragrant.

      Increase the heat to medium-high and add the chicken pieces to the pan. Season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.

        Stir in the diced bell pepper and snap peas, cooking for an additional 3-4 minutes until slightly softened.

          Add the rinsed jasmine rice to the pan, mixing everything together.

            Pour in the can of pineapple chunks along with its juice, followed by the soy sauce. Stir well to combine all ingredients.

              Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed the liquid.

                Once the rice is tender, remove the lid and fluff the mixture with a fork. Adjust seasoning with salt and pepper if necessary.

                  Garnish with fresh cilantro before serving.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4