Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

Pineapple Chicken and Rice

Pineapple Chicken and Rice is a delicious and flavorful dish that combines tender chicken, sweet pineapple, and savory rice. This recipe is perfect for a quick and satisfying weeknight dinner. Let’s dive into the details to create this mouthwatering meal!

Ingredients

For the Chicken Marinade:

  • Chicken breasts or thighs: 1.5 pounds (680g), boneless and skinless, cut into bite-sized pieces
  • Soy sauce: 1/4 cup (60ml)
  • Pineapple juice: 1/4 cup (60ml) (from the canned pineapple)
  • Garlic: 3 cloves, minced
  • Ginger: 1 tablespoon, grated
  • Honey: 2 tablespoons
  • Rice vinegar: 1 tablespoon

For the Rice:

  • Long-grain white rice: 1 cup (200g)
  • Chicken broth: 2 cups (480ml)
  • Salt: 1/2 teaspoon

For the Pineapple Chicken:

  • Olive oil: 2 tablespoons
  • Bell pepper: 1 large, diced (red, yellow, or green)
  • Onion: 1 medium, chopped
  • Pineapple chunks: 1 can (20 ounces, 565g), drained (reserve the juice for the marinade)
  • Soy sauce: 2 tablespoons
  • Cornstarch: 1 tablespoon
  • Water: 2 tablespoons
  • Green onions: 2, sliced (for garnish)
  • Sesame seeds: 1 tablespoon (optional, for garnish)

Equipment

  • Mixing bowls: For marinating the chicken and mixing the sauce.
  • Large skillet or wok: For cooking the chicken and vegetables.
  • Measuring cups and spoons: To measure ingredients accurately.
  • Whisk: For mixing the sauce.
  • Knife and cutting board: For chopping ingredients.
  • Pot: For cooking the rice.

Instructions

Prev1 of 2

Leave a Comment