Pineapple Chicken with Brown Rice

The bambino and I spent the evening decorating the Christmas tree:

Jay figured that since Saturday was the first of December, it was time to get the tree up. I’ve mentioned before that Christmas is not my favorite holiday, but the icy case around my heart melts a little more each year, since I don’t want to project my own issues with it onto the bambino. He’s only going to have a few more years where he’s going to be thrilled and enchanted by the magic of Christmas, and I want him to enjoy it. So we got the tree decorated, and I do admit, it looks much more festive around here.

Tonight’s dinner was one that I’ve wanted to make for awhile, both because I thought it sounded really good, and as a bonus, it includes Jay’s favorite fruit: Pineapple.

Pineapple Chicken with Brown Rice.

It’s another meal my coworker shared with me, that’s Weight Watchers friendly. And I know I’ve been posting a lot about WW lately–I’m actually making an effort these days, instead of just half-assing everything. I’ve been doing WW long enough now that I’ve kind of been in that “Yeah, yeah I know what I should be doing, blah blah blah….” And I’m not doing what I should, which is why I’m not losing weight as fast as I’d like!

Anyway…Pineapple Chicken with Brown Rice. I had hoped it would be a sort of sweet and sour-type dish, not unlike the Lemon Brown Sugar Chicken I am so very very fond of. And it was!

Well, it’s a little sweeter than sour, but still really good. A serving comes in at 6 PointsPlus, for anyone who’s interested.

Yield: 6

Pineapple Chicken with Brown Rice

Pineapple Chicken with Brown Rice
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes


  • 1 C brown rice
  • 2 C water (for cooking the rice)
  • 1 8 oz. can of crushed pineapple, undrained
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp low-sodium soy sauce
  • 1 clove garlic, minced
  • 1/4 tsp. ground black pepper
  • 1 1/2 lb. boneless, skinless chicken breast, cut into bite-sized cubes
  • nonstick cooking spray


Combine the pineapple, vinegar, soy sauce, garlic, pepper, and chicken in a large zip-lock bag or a shallow dish with a cover. Refrigerate and marinate for at least 30 minutes.

Preheat oven to 350 degrees F. While the oven preheats, bring the 2 C of water to a boil in a large saucepan, add the rice, cover, and cook for 35-40 minutes, or according to package directions.

Meanwhile, spray a baking dish with cooking spray and add the chicken and marinade. Cover with foil, and bake for 40-45 minutes. Serve over the cooked rice.

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I’ve also been spending a lot of time playing with my new birthday present:

I have resisted the urge to get any sort of e-reader for a few years…However, since my mom works for Barnes & Noble, and is incredibly persuasive when it comes to such things, she finally wore me down, and she and my dad chipped in to get me this (well, they told me what they’d each chip in and I made up the difference). Since I’m at that age where I don’t need anything when it comes to birthday presents, I can request those things that I wouldn’t normally get for myself. So I have a Nook Tablet now. And as it came pre-loaded with Pride and Prejudice, I guess I’ll finally get around to reading it one of these days, since I somehow missed out on reading it in both high school and college!

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8 Replies to “Pineapple Chicken with Brown Rice”

    • Indeed I am–Just finished a free book over the weekend (I figured it was time I used it for its intended purpose as an ereader, instead of a tablet to play games on!). I recommend the pineapple dish–I was surprised at how much I liked it. I’d probably cook it in a 9×13 baking dish, just to see if some of the sauce thickened or carmelized more. I used my CorningWare & it was pretty liquidy. Let me know what you think if you do try it!

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