Pineapple Chicken and Rice

Mediterranean Pineapple Chicken and Rice

🧾 Ingredients

Chicken

• 1½ lb (700 g) boneless, skinless chicken thighs or breasts

• 2 tbsp extra-virgin olive oil

• 2 cloves garlic, minced

• 1 tsp dried oregano

• ½ tsp smoked paprika

• ½ tsp ground cumin

• Salt & black pepper, to taste

Rice

• 1½ cups basmati or long-grain rice, rinsed

• 3 cups chicken broth (low sodium)

• 1 tbsp olive oil

• ½ tsp turmeric or saffron (optional)

Vegetables & Fruit

• 1½ cups fresh pineapple chunks

• 1 red bell pepper, chopped

• ½ red onion, sliced

• 1 cup green beans or peas

Finishing Touch

• Juice of ½ lemon

• 2 tbsp fresh parsley or cilantro, chopped

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🍲 Instructions

1. Season the chicken
   Toss chicken with olive oil, garlic, oregano, paprika, cumin, salt, and pepper. Set aside.

2. Sear chicken
   Heat a large skillet or Dutch oven over medium-high heat. Sear chicken 3–4 minutes per side until golden. Remove and set aside.

3. Cook vegetables & pineapple
   In the same pan, add bell pepper, onion, green beans, and pineapple. Sauté 3–4 minutes until lightly caramelized.

4. Add rice
   Stir in olive oil, rice, and turmeric/saffron. Toast rice for 1 minute.

5. Simmer
   Pour in chicken broth. Nestle chicken back into the pan. Bring to a gentle boil, then cover and reduce heat to low. Cook 18–20 minutes until rice is tender.

6. Finish
   Remove from heat. Let rest 5 minutes. Fluff rice, drizzle with lemon juice, and sprinkle with fresh herbs.

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🍽 Serving Suggestions

• Pair with Mediterranean cucumber salad

• Serve with garlic yogurt sauce

• Add warm pita or flatbread

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🌿 Variations

• Use brown rice (add ½ cup more broth, cook longer)

• Add toasted almonds or pine nuts

• Make it spicy with Aleppo pepper or chili flakes

• Swap pineapple for mango or apricots

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🧊 Storage

• Refrigerate up to 4 days

• Freeze up to 2 months