Description
A comforting one-pan meal with chicken, pineapple, and jasmine rice that’s perfect for weeknight dinners.
Ingredients
Scale
- 1 1/2 to 2 pounds chicken thighs, trimmed of excess fat
- 1 cup long-grain jasmine rice, rinsed until water runs clear
- 1 small yellow onion, thinly sliced
- 2 to 3 cloves garlic, minced
- 1 cup fresh pineapple chunks or drained canned pineapple
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar or apple cider vinegar
- 1/2 cup chicken stock or water
- 2 tablespoons vegetable oil or neutral oil
- 1/2 teaspoon ground ginger or 1 teaspoon fresh grated ginger
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, thinly sliced for garnish
- Fresh cilantro or parsley for serving (optional)
- 1 tablespoon butter (optional)
Instructions
- Pat the chicken dry and season both sides with salt and pepper. Heat a large, heavy pan over medium-high heat and add oil. Add the chicken skin side down and brown for about 5 to 7 minutes, then turn and brown the other side for another 3 to 4 minutes. Transfer the chicken to a plate.
- Reduce heat to medium and add the sliced onion to the same pan. Cook until the onion becomes soft and translucent.
- Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
- Pour in the soy sauce, honey, and vinegar, stirring to combine. Let the mixture bubble gently.
- Add the rinsed rice to the pan and stir until glossy.
- Return the chicken to the pan, nesting it into the rice, and scatter the pineapple chunks on top.
- Pour the chicken stock or water over everything and bring to a gentle simmer. Cover the pan tightly and reduce heat to low. Cook for about 18 to 20 minutes until the rice is tender.
- Remove from heat and let rest covered for 5 minutes. Stir in butter if using, then garnish with green onions and cilantro.
Notes
Feel free to substitute chicken breasts for chicken thighs, and adjust sweetness with honey and vinegar to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: easy dinner, one-pan meal, chicken and rice, pineapple chicken