One Pot Teriyaki Chicken and Pineapple rice is a great option for a quick weeknight meal that is minimal fuss and mess because it is made all in one pan!!
It has been so busy around my house this year. Kids school and tennis schedules, husband back to school full time as well as working full time and me squeezing in work when I can as well as the gym, tennis, cleaning the house, walking the dogs, taking care of whatever household chores need taken care of. It has been hectic to say the least.
With that in mind, dinnertime has felt the crunch of our time being squeezed and I have been trying new ways to get nutritious and healthy dinners on the table every night with minimal effort. Enter the one pan or one pot meal.
It is a lot easier to help out kids with homework when making a simpler dinner. I am all for making meals in the slow cooker and our new beloved Instant Pot, but if I haven’t planned far enough ahead or one of those appliances is busy with a make ahead meal for another day then one pan on the stove it is. I can stir with one hand while helping a kid with homework with the other. OR if one of my daughters are done with their homework early enough they can help cook. My 6 year old loves to help me in the kitchen.
There are two main steps to this one pot teriyaki chicken and pineapple rice recipe. The marinade then the cooking. You make the marinade first and reserve some for a glaze. Which both are made in the same pot then the chicken and rice are cooked in the same pot once marinating is done. You could marinate the chicken over night or start earlier in the day to finish cooking for dinner. This imparts way more flavor into the chicken and the finishing glaze is like, well, the icing on the cake so to speak.
The marinate flavors the rice as it all cooks together as well as the juice from the fresh pineapple. It adds a nice sweetness to the rice as well as keep it nice and moist. This is a favorite dish in my family, we make it at least once a month. Leftovers reheat nicely so it also makes for a tasty quick lunch the next day.
- 1 C Aloha Shoyu
- 3/4 C water
- 1 C Coconut Sugar
- 1/4 C Rice Wine Vinegar
- 2 tsp Sesame oil
- 1/3 C plus 2 Tbsp honey
- 2 Tbsp dried Shallot
- 2 Tbsp minced fresh Ginger
- 4 Garlic cloves, peeled and minced
- 1 Tbsp Sesame seeds
- 3 Tbsp Pineapple Chili dipping sauce
- 1 Tbsp Corn starch
For the Chicken and Rice
- 2 Lbs boneless skinless chicken thighs, about a dozen
- 1 Tbsp oil ( avocado, grapeseed, coconut)
- 1 C White Jasmine rice, rinsed until water comes clear
- 2 1/4 C Chicken broth
- 2 C Pineapple chunks, about 1” pieces
- 1/3 C Diced green onion ( scallion)
- 1 tsp Sesame seeds
- Pineapple Wedges
1. In a pot combine all of the marinade ingredients except for the pineapple chili dipping sauce and cornstarch. Heat until almost simmer, whisking to combine all the ingredients then let cool completely. Remove one cup of the marinade. Place the chicken in a glass pan or plastic resealable bag and pour in the cup of marinade. Marinade a minimum of 4 hours*, preferably overnight. Chill remaining marinade/glaze in refrigerator if marinating chicken overnight.
2. When ready to finish the meal, in a high sided sauté pan pour in the marinade and bring to a boil, lower heat and let reduce for about 10 minutes on simmer. Add in the pineapple chili sauce and keep simmering. Combine the cornstarch with a little water in a small bowl then add to the glaze, whisking constantly and let thicken a little more, about 5 more minutes. Transfer to a bowl, scraping out as much of the glaze from the pan as possible but leaving some in.
3. Without wiping out the sauté pan, add in the tablespoon of oil stirring well then removed the chicken from the marinade and brown on each side, about 3 minutes a side. Do not cook all the way. Cook the chicken in batches, set browned chicken on a plate, set aside.
Add 1/4 cup of chicken broth to to the pan to deglaze it. Add in the rice and the pineapple then the remaining chicken broth. Bring to a rapid boil then lower to simmer.
4. Dip each piece of chicken into the glaze then set on top of the rice mixture. Once all the chicken is added, cover with a lid and cook for 25 minutes, until rice is tender and chicken is cooked. Checking once or twice to make sure the rice isn’t sticking to the bottom of the pan.
5. Brush any remaining glaze over the chicken and garnish with the diced green onion and teaspoon of sesame seeds.
6. Serve with pineapple wedges.
If only marinating the chicken 4 hours you can make the marinate in the larger sauté pan, then reduce it when ready to make the chicken. You want to brown the chicken with some of the glaze still in the pan this is why it is reduced right before the chicken is cooked. If making the day ahead of time a small pan for making the marinade is fine. This does make it a 2 pan dish, but it doesn’t count if the marinade is made the day before. The majority of the dish is made all in one pot or pan.
Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g
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