Pineapple Chicken Rice Skillet
Seared chicken, peppers, and pineapple in a light soy glaze served over rice in one skillet.
Equipment
- Large skillet
- Cutting board
- Wooden spoon
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast cut in 1 inch cubes
- 1 cup pineapple chunks drained
- 2 cup cooked rice white or brown
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 bell pepper chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Heat. Warm the oil in a large skillet over medium high heat.
- Brown. Cook the seasoned chicken 6 minutes until golden.
- Soften. Add the onion, pepper, and garlic for 4 minutes.
- Glaze. Stir in the pineapple and soy sauce and cook until the chicken reaches 165 F.
- Serve. Spoon over warm rice.
Notes
Substitutions: Use fresh pineapple, brown rice, or boneless thighs.
Tips: Cut the chicken evenly and do not crowd the pan.
Storage: Refrigerate for 3 to 4 days.
Nutrition is calculated for 4 servings with rice.