Tuesday, February 11, 2014

Pineapple rice with chicken

Easy weeknight recipe for pineapple rice bowl with chicken -- with plenty of leftovers for lunch.

thai pineapple rice with chicken

I have a new favorite quick and easy weeknight dinner. OK, it's beyond mere favorite status: I am more than a little crushing on this pineapple rice with chicken.

Rice bowls are the best, aren't they? Easy to throw together for a weeknight dinner, generally full of fresh, seasonal veggies and most of the time there's a lot leftover for tomorrow's lunch. And if, like me, you tend to add some cooked chicken, you've got a pretty complete meal in that one bowl.

This pineapple rice bowl has a great blend of flavors: Thai-style spices complement the sweet tang of the pineapple, and carrots and peanuts add just the right amount of crunch.

thai pineapple rice with chicken

Because coring and chopping an entire pineapple doesn't seem very appealing to me when I'm trying to get dinner on the table, I use canned pineapple for this dish. If you're up for the challenge, feel free to go fresh. And you can substitute cooked pork or even firm tofu for the chicken, if you prefer.

Additionally, the recipe calls for whipping up a batch of instant brown rice. If you have leftover rice or want to make yours the old-fashioned way, just skip the first step.

Do you have a favorite rice bowl? Think I should try it? Leave a comment: The Ninj wants to know.

thai pineapple rice with chicken

Pineapple Rice with Chicken

(barely adapted from Eating Well)
If using leftover rice, skip the first step.

3/4 cup water
1 cup instant brown rice
2 tablespoons lime juice
2 teaspoons canola oil
2 teaspoons fish sauce
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
1 cup pineapple tidbits
2/3 cup chopped carrot
1/2 cup chopped fresh basil
3 scallions, sliced thinly
4-6 ounces cooked chicken, chopped
3 tablespoons unsalted peanuts, chopped

Boil the water in a small saucepan, then add the rice. Cover and simmer for five minutes. Remove from the heat and let stand, still covered, for another five minutes, until all (or most) of the water is absorbed.

Whisk together the juice, oil, fish sauce, sugar and red pepper in a large bowl. Add the rice, pineapple, carrot, basil, scallions and chicken, tossing gently to combine. Serve each portion sprinkled with the chopped peanuts.

-- print recipe --


  1. Sounds yummy! I might experiment and cook the rice in the canned pineapple juice..oil and lime juice (as per amount needed) to absorb the flavor, then add pineapple, red pepper, sugar, carrots, etc., etc. with more lime and fish oil to finish...

  2. I love rice bowls. I really do need to get some pretty bowls like yours to serve them in!

  3. Wonderful looking rice, makes me think of the tropics.

  4. Ninj! I love this! Our favorite local Thai place makes this incredible pineapple fried rice and now I can make a version of it at home! You're my hero!

    1. And this will be a bit healthier than the fried rice -- you're welcome! Enjoy.

  5. I'm always on the hunt for a quick weeknight meal. I love everything about this recipe, especially the Thai flavors. Another great recipe from the Ninj!!