Description
A sunshiny weeknight dish that balances sweet pineapple with savory soy and tender chicken.
Ingredients
Scale
- 1½ lb (700 g) boneless chicken thighs or breasts
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain rice
- ½ cup pineapple juice
- 1 cup low-sodium chicken broth
- 1 cup diced pineapple
- 1 tsp cornstarch
- 1 tbsp water
- Neutral oil (e.g., avocado or canola) for searing
- Toasted sesame seeds, for garnish
- Chopped green onions, for garnish
- Lime wedges, for serving
Instructions
- Season the chicken and sear in a 12-inch skillet over medium-high heat for 3–4 minutes per side until golden. Remove from skillet.
- Sauté onion and garlic in the same skillet until fragrant.
- Add rice and toast for 1–2 minutes.
- Deglaze the pan with pineapple juice and chicken broth.
- Return the chicken to the skillet; add diced pineapple.
- Simmer covered on low for 15–18 minutes until rice is tender and the chicken reaches 165°F (74°C).
- For a thicker sauce, mix cornstarch with water and add to skillet, cooking until thickened.
Notes
Pat the chicken dry before searing to ensure it browns well. Measure rice and liquid accurately to achieve the desired texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg