Solo Chicken Pineapple Pilaf
Elevate your solo dining experience with this tantalizing Solo Chicken Pineapple Pilaf, a vibrant one-pan meal brimming with fragrant spices and tropical sweetness. Tender bites of seasoned chicken mingle with golden basmati rice and juicy pineapple chunks, all simmered in a luscious blend of chicken broth, turmeric, cumin, and a hint of cinnamon. This quick and easy recipe, ready in just 35 minutes, strikes the perfect balance between savory and sweet, with a refreshing pop of fresh cilantro and optional lime for garnish. Ideal for single servings, this pineapple chicken pilaf is a fusion of bold flavors and comforting textures, perfect for a satisfying weeknight dinner or a nourishing solo indulgence.
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Recipe Information
Ingredients
- 1 piece (about 150g) boneless chicken breast
- 80 grams pineapple chunks
- 75 grams long-grain basmati rice
- 1 tablespoon olive oil
- 0.5 small piece (finely chopped) yellow onion
- 1 clove (minced) garlic
- 1 teaspoon (minced) ginger
- 200 milliliters chicken broth
- 0.25 teaspoon ground turmeric
- 0.25 teaspoon ground cumin
- 1 small stick cinnamon
- 0.5 teaspoon (to taste) salt
- 0.25 teaspoon (to taste) black pepper
- 1 tablespoon (chopped, for garnish) fresh cilantro
- 1 piece (optional, for serving) lime wedge
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak it in water for 15 minutes. Drain and set aside.
Cut the chicken breast into bite-sized pieces and season with a pinch of salt and black pepper.
Heat the olive oil in a medium-sized skillet or saucepan over medium heat.
Add the chopped onion and sauté for 2-3 minutes until soft and translucent.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the chicken pieces to the pan and cook for 3-4 minutes, stirring occasionally, until lightly browned on all sides.
Add the ground turmeric, cumin, and cinnamon stick to the pan, stirring to coat the chicken and onions evenly.
Pour in the chicken broth, and then stir in the drained rice and pineapple chunks.
Season with salt and black pepper to taste, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the pilaf simmer for 15 minutes, or until the rice is tender and the liquid is fully absorbed.
Turn off the heat and let the pilaf sit, covered, for an additional 5 minutes to steam.
Fluff the pilaf with a fork and discard the cinnamon stick.
Serve hot, garnished with fresh cilantro and a lime wedge, if desired.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 970 mg | 42% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 10.2 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
