Description

This Tropical Light Pineapple Chicken & Rice Skillet is a wholesome twist on a takeout favorite. With lean chicken breast, antioxidant-rich pineapple, and fiber-packed brown rice, this one-pan wonder is both heart-healthy and full of bold, savory-sweet flavor. It’s a feel-good dinner the whole family will love, ready in under 40 minutes.

Ingredients

Scale

For the Chicken & Rice:

1 lb boneless, skinless chicken breast, diced

1 cup brown rice (uncooked)

1 cup fresh pineapple chunks (or no-sugar-added canned, drained)

1 red bell pepper, diced

½ yellow onion, finely chopped

2 garlic cloves, minced

1 tbsp olive oil

1 ½ cups low-sodium chicken broth

2 tbsp low-sodium soy sauce or coconut aminos

1 tsp ground ginger

¼ tsp black pepper

Salt to taste

For Garnish:

Fresh cilantro or green onion, chopped

Optional: lime wedges or toasted cashews

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Instructions

Prepare Ingredients: Dice chicken, chop vegetables, and rinse rice if needed. Set aside all ingredients to streamline cooking.
Sauté Chicken: Heat olive oil in a large nonstick skillet over medium heat. Add chicken and cook 4–5 minutes, until golden and just cooked through. Remove and set aside.
Cook Vegetables: In the same skillet, sauté onion, bell pepper, and garlic for 2–3 minutes until softened and fragrant.
Toast Rice & Add Liquids: Add brown rice to the pan and stir to toast slightly, about 1 minute. Pour in broth, soy sauce, ginger, salt, and pepper. Bring to a boil.
Simmer: Reduce heat to low, cover, and simmer for 30–35 minutes or until rice is cooked and liquid is absorbed.
Combine & Finish: Return chicken to the skillet along with pineapple chunks. Stir to combine and heat through for 2–3 minutes.
Garnish & Serve: Top with cilantro or green onions and a squeeze of lime. Serve hot.

Notes

Vegetarian option: Use chickpeas or tofu in place of chicken and veggie broth instead of chicken broth.

Prep Time: 10 minutes
Cook Time: 35 minutes