Delicious Pineapple Chicken And Rice (Print version)

A one-pan pineapple chicken and rice dinner with tender chicken, sweet pineapple, ginger, bell pepper, and fluffy seasoned rice.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
02 - 3/4 teaspoon kosher salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon neutral oil

For the rice

05 - 1 small yellow onion, diced
06 - 1 red bell pepper, diced
07 - 3 cloves garlic, minced
08 - 1 tablespoon grated fresh ginger
09 - 1 1/4 cups (235 g) long-grain white rice or jasmine rice, rinsed
10 - 1 cup (165 g) pineapple chunks, fresh or canned in juice
11 - 1 2/3 cups (400 ml) low-sodium chicken broth
12 - 1/3 cup (80 ml) pineapple juice
13 - 2 tablespoons low-sodium soy sauce or tamari
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon toasted sesame oil
16 - 2 green onions, thinly sliced
17 - 1 tablespoon sesame seeds
18 - Lime wedges, optional

# Instructions:

01 - Pat the chicken dry and season it with kosher salt and black pepper.
02 - Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 3-4 minutes, turning once, until browned but not cooked through. Transfer to a plate.
03 - Add the onion and bell pepper to the skillet. Cook for 3 minutes, scraping up browned bits, then stir in the garlic and ginger for 30 seconds.
04 - Add the rinsed rice and stir for 1 minute so the grains are coated with the aromatics and oil.
05 - Stir in the pineapple chunks, broth, pineapple juice, soy sauce, rice vinegar, and sesame oil. Nestle the chicken back into the skillet, bring to a gentle boil, cover, and reduce heat to low. Cook for 18-20 minutes, until the rice is tender and the chicken reaches 165°F.
06 - Remove the skillet from the heat and let it rest, covered, for 8 minutes. Fluff the rice, then top with green onions, sesame seeds, and lime if using.

# Good to know:

01 - Use pineapple packed in juice, not heavy syrup.
02 - Do not lift the lid during the main simmer time.
03 - The chicken is done when it reaches 165°F.

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