One-Pan Hawaiian Pineapple Chicken and Rice Skillet
Make this easy, flavorful one-pan Hawaiian Pineapple Chicken and Rice Skillet for a quick weeknight dinner. It combines sweet pineapple, savory chicken, and fluffy rice in a single dish.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: American/Tropical
- Diet: Low Fat
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1/2 cup crushed pineapple, drained (reserve juice)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/2 cup reserved pineapple juice
- 1 cup fresh or canned pineapple chunks, for garnish
- 2 green onions, sliced, for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and garlic powder.
- Add the seasoned chicken to the skillet and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
- Add the chopped onion and bell pepper to the same skillet. Cook until softened, about 3 minutes.
- Stir in the uncooked rice, coating it with the pan drippings. Cook for 1 minute.
- In a small bowl, whisk together the chicken broth, soy sauce, brown sugar, and the drained crushed pineapple. Pour this mixture over the rice in the skillet. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
- While the rice cooks, prepare the glaze. In a small saucepan, whisk together the cornstarch and the reserved pineapple juice until smooth. Heat over medium heat, stirring constantly, until the sauce thickens slightly, about 2 minutes.
- Return the cooked chicken to the skillet. Stir gently to combine with the rice and vegetables. Cook for 2 more minutes until the chicken is heated through.
- Serve immediately, topped with fresh pineapple chunks and sliced green onions.
Notes
- For a spicier kick, add 1/2 teaspoon of red pepper flakes when you add the onion and pepper.
- You can substitute brown rice, but you will need to increase the cooking time by about 15 to 20 minutes and add more liquid.
- This recipe works well with teriyaki sauce instead of the soy sauce and brown sugar mixture for a different flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12
- Sodium: 750
- Fat: 8
- Saturated Fat: 1.5
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 38
- Cholesterol: 105