Sweet and Savory Pineapple Chicken and Rice
A delicious one-dish meal combining tender chicken, sweet pineapple, colorful vegetables, and perfectly cooked rice, baked with a tangy-sweet sauce.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs cut into 1-inch cubes
- 1 cup long-grain white rice uncooked
- 2 cups fresh pineapple cut into 1-inch chunks
- 1 red bell pepper chopped
- 1 small red onion chopped
- 1.75 cups low-sodium chicken broth
- ¼ cup low-sodium soy sauce for sauce
- 2 tablespoons brown sugar for sauce
- 1 tablespoon rice vinegar for sauce
- 1 tablespoon olive oil
- 2 cloves garlic minced, for sauce
- 1 teaspoon fresh ginger grated, for sauce
- to taste salt and black pepper
- as needed sliced green onions or fresh cilantro optional garnish
Instructions
- Step 1: Preheat and Prepare
Preheat oven to 400°F (200°C). In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, and ginger. Set aside. - Step 2: Combine Ingredients
In a large bowl, toss chicken, pineapple, red bell pepper, and red onion with olive oil. Season lightly with salt and pepper. - Step 3: Assemble the Pan
Spread uncooked rice evenly across the bottom of a 9x13-inch baking dish. Arrange the chicken and pineapple mixture over the rice. - Step 4: Add Liquids
Pour chicken broth evenly over the rice and chicken. Drizzle the prepared soy sauce mixture on top. - Step 5: Bake
Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes, until chicken is cooked and liquid mostly absorbed. - Step 6: Serve
Let the dish rest 5 minutes. Fluff the rice with a fork, garnish with green onions or cilantro, and serve immediately.
Notes
For extra flavor, toast the rice in a dry skillet before baking. Chicken breast can be used by reducing covered baking time to 25 minutes. Add vegetables like broccoli or snap peas during the last 15 minutes for variation.
