One Pot Pineapple Chicken is all about easy dinner. Peppers, rice, pineapple, bacon and a simple sauce make this pineapple chicken delicious! Foil pans and the grill make it easy to prepare.
I hate camping. I see nothing fun about hiking to set up your kitchen and your bedroom.
If I’m going to do work I may as well stay at home. At least at home, I know toilets are always nearby.
I have tried camping a handful of times. Some experiences weren’t so bad.
Especially the ones in parks where actual working bathrooms were nearby. As you can see, it is all about the bathroom for me.
I am not a pee in the woods kind of girl. I cannot pretend to be.
While I’m at it, I’ll just go ahead and say sleeping on the ground has almost as much appeal as peeing in the woods. It’s not for me.
Luckily, my family seems ok to skip the camping adventure. The best way to simulate camping is to have a bonfire for S’mores and grill up foiled food.
You are going to love how simple this pineapple chicken is to make, and the chicken comes out so tender!
You do not have to cook anything in advance, just divide your rice, vegetables, pineapple, chicken, and bacon between four pie tins, whisk up a sauce and pour a little onto each plate. Add some broth, cover, and grill the plates for about 30 minutes.
The steam and the heat will cook everything to fork tender. Be sure to reserve some sauce to drizzle on just before serving!
The bacon will not be crispy. If that is important to you, I would prepare that separately.
Also, fresh pineapple would be delicious, but I used canned so that I could use the juice in my sauce.
Serve these with S’mores quesadillas (could also be grilled) or S’mores ice cream sandwiches and you have the perfect summertime meal (and not camping)!
One Pot Pineapple Chicken Recipe
Ingredients
- 20 ounces Pineapple Chunks canned, juice reserved
- 2 cloves Garlic minced
- 1 teaspoon Fresh Ginger minced
- 4 teaspoons Soy Sauce
- 1 cup Brown Sugar
- 4 tablespoons Ketchup
- 1 teaspoon Paprika
- 1/2 teaspoon Ground Cayenne Pepper
- 2 pounds Chicken cut into chunks
- 2 Bell Pepper cut into chunks
- 4 slices Bacon chopped
- 1 cup Rice quick-cooking
- 3/4 cup Chicken Broth or more as necessary
Instructions
- Preheat an outdoor grill to medium heat.
- Drain the canned pineapple, reserving the liquid, set aside. Place 1/2 cup of the pineapple juice, garlic, ginger, soy sauce, brown sugar, ketchup, paprika and cayenne pepper in a small bowl, whisk until combined.
- Add chicken, turning to coat.
- Divide rice, peppers, pineapple between 4 aluminum pie tins. Add the cubed chicken and chopped bacon drizzle with half of the chicken broth, cover and grill for 30 min.
- After 30 minutes, stir and add more broth to the mixture if rice has not fully cooked.
- When rice is tender, remove the pie tins from the grill and serve.