Tropical One-Pot Pineapple Chicken and Rice
This one-pot meal is a culinary cheat code, delivering maximum flavor with minimal cleanup. In under an hour, this single skillet recipe produces impossibly tender chicken and perfectly infused rice in a sweet and savory pineapple-soy broth, creating a tropical vacation on a plate.
Equipment
- Large Dutch oven or heavy-bottomed skillet with a lid
- Cutting board
- Chef's knife
- Paper towels
- Plate
- Wooden Spoon
- Small bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1.5 cups long-grain white rice, rinsed well
- 1.5 cups low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Salt and freshly ground black pepper, to taste
- Optional for garnish: sliced green onions, toasted sesame seeds, red pepper flakes
Instructions
- Pat the chicken pieces completely dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or skillet over medium-high heat. Once shimmering, add the chicken in a single layer and sear for 3-4 minutes per side until deeply golden brown. Remove the chicken to a plate and set aside.
- Reduce the heat to medium. Add the diced onion to the pot and sauté for 4-5 minutes, scraping up any browned bits from the bottom, until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
- Pour in the chicken broth, the reserved pineapple juice, soy sauce, and rice vinegar. Bring the liquid to a simmer, using a wooden spoon to scrape the bottom of the pot to deglaze all the flavorful bits.
- Stir in the rinsed rice, ensuring it is fully submerged. Return the seared chicken to the pot, nestling it into the rice and liquid. Bring the mixture back to a gentle simmer.
- Once simmering, reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 18-20 minutes without peeking. The steam is crucial for cooking the rice perfectly.
- In a small bowl, whisk the cornstarch and cold water together to create a slurry. Uncover the pot, stir in the slurry and the pineapple chunks. Increase the heat to medium and allow it to bubble for 1-2 minutes, stirring gently, until the sauce has thickened slightly.
- Remove the pot from the heat, cover it again, and let it rest for 5-10 minutes. This allows the rice to finish steaming. Before serving, fluff the rice gently with a fork and garnish with sliced green onions, toasted sesame seeds, and red pepper flakes, if desired.
Notes
Pro Tips: Always use pineapple packed in 100% juice, not heavy syrup, to avoid an overly sweet dish. Do not lift the lid while the rice is steaming to ensure it cooks evenly. Rinsing the rice is key for fluffy, separate grains.
Variations: You can substitute chicken breasts, but be careful not to overcook them. For brown rice, add an extra ½ cup of broth and increase simmer time to 35-40 minutes. Feel free to add 1 cup of diced red bell pepper with the onion for more veggies.
Flavor Boosts: Add 1 tablespoon of grated fresh ginger with the garlic for a zesty warmth. Drizzle with a teaspoon of toasted sesame oil just before serving for a nutty aroma. For a spicy kick, add ½ teaspoon of red pepper flakes with the aromatics or top with sriracha.