Description
One-Pan Pineapple Chicken and Rice is a simple, satisfying dinner made with tender chicken, fluffy rice, and lightly sweet pineapple. Cooked all in one skillet, this recipe is ideal for busy weeknights, easy meal prep, and family-friendly meals with minimal cleanup.
Ingredients
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1 pound chicken breasts, cut into 2-inch pieces
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20 ounce can pineapple tidbits in the juice
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1 cup long grain white rice
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2 large cloves garlic, minced
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1 cup chicken broth
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Olive oil
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Salt and pepper
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3 green onions, thinly sliced
Instructions
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Drain the pineapple, reserving 1 cup of the juice. Measure out about 1 cup of pineapple and set aside. Refrigerate the remaining pineapple for later use.
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Heat olive oil in a 12-inch skillet over medium-high heat.
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Season the chicken with salt and pepper and add it to the skillet. Cook for 3–4 minutes, turning once, until lightly browned but not fully cooked through.
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Push the chicken to one side of the skillet. Add the rice and minced garlic to the empty side and cook for 2–3 minutes, stirring often, until the rice becomes slightly translucent.
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Add the chicken broth, 1 cup of pineapple, and 1 cup of reserved pineapple juice. Stir to combine and bring to a boil.
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Cover the skillet, reduce heat to low, and cook for 20 minutes without lifting the lid. Check the rice for doneness and continue cooking if needed until most of the liquid is absorbed.
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Stir in the sliced green onions, reserving some for garnish. Divide into bowls, top with reserved pineapple and green onions if desired, and serve warm.
Notes
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Avoid lifting the lid while the rice cooks to ensure even texture.
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Cut chicken pieces evenly so they cook at the same rate.
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Leftovers store well in the refrigerator for up to 3 days.
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Reheat gently with a small splash of chicken broth if needed.