Description
This sweet and savory pineapple chicken and rice recipe is made in one skillet and ready in just 30 minutes. It’s perfect for busy weeknights and packed with flavor.
Ingredients
4 cups cold cooked rice (white or brown)
1 pound boneless, skinless chicken thighs, chopped
3 tablespoons coconut oil, divided
½ yellow onion, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
1 garlic clove, minced
1-inch fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon honey
1½ cups diced pineapple
¾ cup frozen peas
Juice of 1 lime
Optional: sliced green onions and sesame seeds for topping
Instructions
1. Season chicken with salt and let rest for 10–15 minutes.
2. Heat 2 tablespoons coconut oil in a skillet. Cook chicken for 5–7 minutes until done. Set aside.
3. Add remaining coconut oil to the skillet. Sauté onion for 3–4 minutes.
4. Add bell peppers and cook for 2 more minutes.
5. Stir in garlic and ginger. Cook for 1 minute.
6. Pour in soy sauce, scraping the pan bottom.
7. Add rice and honey. Stir to combine and heat for 2–3 minutes.
8. Add chicken and pineapple. Cook together for 3–5 minutes.
9. Mix in frozen peas and lime juice. Stir and cook for 2 minutes.
10. Garnish with green onions and sesame seeds, then serve.
Notes
Use leftover rice for best results.
Swap chicken with shrimp or tofu.
Add chili flakes for heat.
Tamari can be used for gluten-free option.
Cauliflower rice can be used for low-carb diets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: Tropical-Inspired
Nutrition
- Serving Size: ¾ cup
- Calories: 359
- Sugar: 9g
- Sodium: 407mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 72mg