Sweet and Savory Pineapple Chicken and Rice

Serve hot, straight from the skillet, with a side of steamed vegetables or a fresh green salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat with a splash of broth or water to prevent drying out.
Variations
Spicy Kick: Add red pepper flakes or Sriracha for extra heat.
Tropical Twist: Mix in shredded coconut for a richer flavor.
Low-Carb Option: Swap jasmine rice for cauliflower rice.
Extra Crunch: Toss in cashews or peanuts before serving.
FAQ
1. Can I use canned pineapple instead of fresh?
Yes! Drain the canned pineapple well before adding it to avoid excess liquid.

2. Can I substitute the jasmine rice?
Absolutely! You can use basmati rice, brown rice (increase cooking time), or even quinoa.

3. How do I make this dish vegetarian?
Replace chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.

4. Can I cook this in an Instant Pot?
Yes! Sauté the chicken and vegetables on “Sauté” mode, then add the remaining ingredients. Pressure cook for 5 minutes, then do a natural release.

This Pineapple Chicken and Rice is a delightful mix of sweet, savory, and hearty flavors in one easy dish. Try it for your next dinner, and let me know how it turns out!