One Pot Pineapple Chicken and Rice

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 02/24/2020, viewed by 928 , 0 Comments
yield4 portionstotal time35m

Chicken and rice is a staple for me. Start with the basic protein and carb combo. It's easy to play around with the concept, adding flavors or vegetables that you have on hand. I happened to have a can of pineapple chunks and this is the result.

Translations available inen-USin-ID

What you will need

4 cloves Garlic

2 inches Fresh Ginger

1 Tbsp Chicken Bouillon

1/4 cup Soy Sauce

14 oz. can Crushed Pineapple

8 boneless skinless Chicken Thighs

1/2 cup Cashews, optional

Oil

1 bunch Scallions, optional

1 Tbsp Sesame Seeds, optional

1 1/2 cup White Rice

2 cups Water

(Nutritional facts 176 calories, 7.7 g fat, 20.58 g carbohydrates, 6.51 g protein, 21 mg cholesterol, 501 mg sodium)

How to cook

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Peel garlic cloves and chop or grate to a fine paste.

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Peel ginger with a spoon and grate or chop to a fine paste.

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Wash the scallions and slice thin.

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In a mixing bowl, combine the ginger garlic and chicken.

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Add the soy sauce.

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Add the pineapple chunks. Mix well.

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Place the bouillon in a sauce pot.

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llon.

Add the water and turn the pot on to medium heat. Stir to break up the bouillon.

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read out evenly.

Stir in the rice. Give the pot a little shake to try and get the rice to spread out evenly.

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Spread the marinating chicken out over the surface of the rice.

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low and simmer for 20 minutes.

When the water comes to a gentle simmer, cover the pot. Reduce the heat to low and simmer for 20 minutes.

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Serve with sesame seeds and sliced scallions.

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