Recipe
Pineapple Chicken with Rice
Tender chicken, sweet pineapple and fluffy rice come together in a colourful skillet meal with gentle curry warmth, fresh coriander and a useful pineapple-bowl serving idea for a relaxed family dinner.
Ingredients
Method
20 mins prep25 mins cook45 mins total
Halve the pineapple lengthways and carefully scoop out the flesh, leaving sturdy shells if you plan to use them as bowls. Cut the flesh into bite-sized chunks.
Rinse the rice, cook it in salted water until tender, then drain and leave it covered for a few minutes.
Warm the oil in a large skillet over medium-high heat. Season the chicken with the salt and pepper, add it to the pan, and cook until browned and cooked through.
Stir in the curry powder and pineapple chunks. Cook for 3–4 minutes, turning the fruit until warmed through and lightly caramelised.
Fold the cooked rice through the chicken and pineapple, taste for seasoning, and spoon into the pineapple shells or bowls. Scatter over the coriander to serve.
Notes
Hollow the pineapple carefully and leave a sturdy shell if you want to use the halves as serving bowls. Keep the rice just tender so it does not become heavy when folded through the hot pan.
About this recipe
This pineapple chicken is a bright, sweet-savoury skillet meal built around juicy chicken, fragrant curry powder and fresh pineapple. Cooking the rice separately keeps the grains fluffy, while the fruit softens just enough to bring a lively contrast to the savoury pan.
Serve it in the hollowed pineapple halves for a playful centrepiece, or spoon it into warm bowls for an easy weeknight dinner. The chicken is browned before the pineapple and rice are folded through, so every portion gets a little caramelised edge, tender fruit and plenty of sauce-free flavour.
