Pineapple Chicken and Rice | The Grounded Kitchen

This is the kind of weeknight dinner that earns a permanent spot in the rotation. Everything comes together in one skillet — golden seared chicken, sweet pineapple, jasmine rice simmered in seasoned broth — and it's on the table in under 45 minutes. The pineapple softens into the rice as it simmers, adding a gentle sweetness that balances the soy and ginger without tipping into anything cloying. Simple, satisfying, and genuinely good. Ingredients 1 lb (450g) chicken breast, cubed 1 cup fresh or canned pineapple, cubed 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 teaspoon fresh ginger, grated 1 red bell pepper, diced 1 cup jasmine rice 2 cups chicken broth 1 tablespoon soy sauce Salt and pepper to taste To Serve ¼ cup green onions, sliced 1 tablespoon sesame seeds 1 teaspoon toasted sesame oil (optional) 1–2 teaspoons rice vinegar or a squeeze of lime (optional, but recommended) Directions Heat the olive oil in a large skillet over medium-high heat. Add the chicken cubes, season with salt and pepper, and cook until golden on the outside, about 5–6 minutes. The chicken does not need to be fully cooked through at this stage. Remove from the skillet and set aside. In the same skillet, add the onion, garlic, ginger, and red bell pepper. Cook over medium heat, stirring occasionally, until softened — about 4–5 minutes. Add the pineapple and cook for a further 2 minutes, stirring to pick up any caramelised bits from the pan. Stir in the jasmine rice and cook for 1 minute, stirring, until the grains look slightly translucent. Pour in the chicken broth and soy sauce. Season with pepper. Bring to a boil. Reduce the heat to low, cover tightly, and simmer for 18–20 minutes, or until the rice has absorbed the liquid and is cooked through. Return the chicken to the skillet, stir gently to combine, and cook through for a further 3–4 minutes. Taste and adjust salt if needed. Just before serving, drizzle with toasted sesame oil if using, and add a splash of rice vinegar or a squeeze of lime. Serve garnished with sliced green onions and sesame seeds. Tips Sear, don't cook through. The chicken goes back into the skillet at the end to finish cooking in the rice. If you cook it all the way through in step one, it will be dry by the time it's served. Golden on the outside is all you need at this stage. Bloom the ginger with the aromatics. Adding ginger alongside the onion and garlic — rather than with the liquid — gives it 30 seconds of direct heat that deepens and rounds its flavour considerably. Toast the rice. That one minute of toasting before the liquid goes in makes a real difference — it deepens the flavour slightly and helps the grains stay distinct rather than clumping together. Watch the salt. Between the soy sauce and the broth, salt can creep up quickly — especially with different brands. Hold off on adding salt until the end, then taste and adjust. Fresh vs. canned pineapple. Fresh holds its shape better and has a brighter flavour. If using canned, drain and pat dry thoroughly — some brands release a lot of liquid during cooking, which can make the rice too soft. If your pineapple is particularly wet, reduce the broth by 2–3 tablespoons. Add a little acidity. A splash of rice vinegar or a squeeze of lime just before serving brightens the whole dish and balances the sweetness of the pineapple. It's optional, but it makes a noticeable difference. Toasted sesame oil. A small drizzle just before serving adds the kind of warm, nutty aroma you associate with restaurant-style dishes. Add it off the heat — it's a finishing oil, not a cooking oil. Jasmine rice is worth it here. Its slightly floral, sticky quality suits this dish well. Brown rice works too — add an extra ½ cup of broth and 15–20 minutes to the simmer time. Keep the lid on. Once the rice is simmering, resist lifting the lid — steam is doing the work. Lifting it releases heat and can result in unevenly cooked rice. Meal prep friendly. Keeps well refrigerated for up to 3 days. Reheat with a splash of water or broth to loosen the rice.

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