HEALTHY TROPICAL PINEAPPLE RICE

Description

This Healthy Tropical Pineapple Rice is a vibrant, sweet-and-savory dish that brings a taste of the tropics to your table. Perfectly fluffy rice is infused with the subtle sweetness of pineapple juice and studded with juicy pineapple chunks. Topped with fresh green onions and a squeeze of lime, it’s a light and refreshing side dish. Serve it alongside the featured sticky, sweet-and-spicy grilled chicken (see recipe notes below) for a complete and satisfying meal that will transport you straight to a sunny island.

Yields: 4 servings

Prep time: 10 minutes

Cook time: 20 minutes

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Ingredients

For the Pineapple Rice:

• 1 ½ cups long-grain white rice (e.g., Jasmine or Basmati)

• 1 tablespoon olive oil or coconut oil

• ½ small yellow onion, finely chopped

• 1 clove garlic, minced

• 1 ½ cups low-sodium chicken broth (or vegetable broth)

• 1 cup pineapple juice (from a can of pineapple chunks or rings)

• ½ teaspoon salt

• 1 (15-ounce) can pineapple chunks, drained (about 1 ½ cups chunks)

• ¼ cup finely chopped fresh green onions

• 1 lime, cut into wedges, for serving

For the (Optional) Sticky Tropical Chicken Thighs:

• 4-6 boneless, skinless chicken thighs

• 1 tablespoon olive oil

• ½ cup pineapple juice

• ¼ cup soy sauce

• 2 tablespoons honey

• 1 teaspoon grated fresh ginger

• 1 teaspoon garlic powder

• ¼ teaspoon red pepper flakes (optional)

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Instructions

To Make the Pineapple Rice:

1. Rinse the Rice: Thoroughly rinse the rice under cold, running water until the water runs clear. This removes excess starch and ensures your rice will be fluffy.

2. Sauté Aromatics: In a medium saucepan with a tight-fitting lid, heat the oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 additional minute, until fragrant.

3. Toast the Rice: Add the rinsed and drained rice to the saucepan. Stir and cook for 1-2 minutes, allowing the rice to toast slightly and coat with the oil.

4. Add Liquids and Simmer: Pour in the chicken broth, 1 cup of pineapple juice, and salt. Bring the mixture to a boil.

5. Cook the Rice: Once it reaches a boil, reduce the heat to the lowest setting, cover the pot immediately, and cook for 15-20 minutes, or until the liquid is fully absorbed and the rice is tender. (Do not lift the lid during this time!)

6. Fluff and Add Pineapple: Remove the pot from the heat and let it sit, still covered, for 5 minutes. This allows the steam to distribute. Remove the lid and gently fluff the rice with a fork. Gently fold in the drained pineapple chunks.

7. Serve: Transfer the rice to a serving bowl. Top with the chopped green onions. Serve hot with lime wedges on the side for squeezing over the top.

To Make the (Optional) Sticky Tropical Chicken Thighs (As seen in photo):

1. Marinate the Chicken: In a bowl or resealable bag, whisk together the pineapple juice, soy sauce, honey, ginger, garlic powder, and red pepper flakes (if using). Add the chicken thighs and toss to coat. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

2. Preheat Grill or Oven: Preheat an outdoor grill to medium-high heat, or preheat your oven to 400°F (200°C).

3. Cook the Chicken: If grilling, grill the chicken for 6-8 minutes per side, or until cooked through and nicely charred (as in the photo). If baking, place the chicken on a foil-lined baking sheet and bake for 20-25 minutes, turning once.

4. Reduce Marinade: While the chicken cooks, pour the remaining marinade into a small saucepan. Bring to a boil, then reduce the heat and simmer for 5-7 minutes, until it thickens into a glaze.

5. Glaze: During the last few minutes of cooking, brush the chicken generously with the reduced glaze. Cook for an additional 1-2 minutes until the glaze is sticky and caramelized.

6. Serve: Serve the grilled chicken thighs alongside the pineapple rice. If you have extra fresh pineapple, grill a few spears to serve with the chicken, as pictured.