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Backyard Pineapple Chicken and Rice: One-Pot Camping Meal

A one-pot camping meal that balances sweet pineapple with savory chicken and fluffy rice, cooked entirely on a camp stove or over a fire. No foil, no fuss, just deep flavor with minimal cleanup.
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Ingredients Method

Ingredients
  

  • 1 tablespoon vegetable or coconut oil
  • 1 pound boneless skinless chicken thighs, cut into 1-inch chunks
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup fresh pineapple chunks (or canned in juice, drained)
  • 1 cup long-grain white rice not instant
  • 1.5 cups chicken broth (or water + 1 bouillon cube)
  • 1/2 cup pineapple juice (reserved from can or fresh)
  • 2 tablespoons soy sauce (or tamari)
  • 1 teaspoon fresh grated ginger (or 1/2 tsp ground)
  • 1/4 teaspoon black pepper
  • salt to taste
  • optional garnish: chopped cilantro, lime wedges

Method
 

  1. Heat the oil in a 4- to 6-quart camp pot or Dutch oven over medium-high flame. Add the chicken chunks in a single layer (work in batches if needed) and sear until golden brown on all sides, about 4-5 minutes total. Remove chicken to a plate.
  2. Reduce heat to medium. Add the diced onion and cook, stirring, until soft and translucent, about 3 minutes. Add the garlic and ginger and cook 30 seconds until fragrant.
  3. Stir in the rice, coating it with the oil and onion mixture. Cook 1 minute, stirring constantly.
  4. Pour in the broth, pineapple juice, and soy sauce. Add the pineapple chunks and black pepper. Return the chicken to the pot. Bring to a full boil.
  5. Reduce heat to the lowest possible setting (or move pot to cooler coals if cooking over fire). Cover tightly with a lid. Simmer undisturbed for 18-20 minutes, until rice is tender and liquid is absorbed.
  6. Remove from heat. Let sit, covered, for 5 minutes. Fluff with a fork. Taste and add salt if needed. Garnish with cilantro and lime wedges if using. Serve hot.