Heat a large skillet over medium-high heat and add .5 tablespoon of oil, swirling to coat. Season the chicken with salt and pepper and sear until browned and just cooked through, turning a few times, 10-12 minutes total. Transfer to a bowl. Do not wipe out the skillet.
Add the remaining .5 tablespoon of oil to the skillet, swirling to coat. Add the bell pepper, pineapple chunks, and onion and season with salt and pepper. Cook, stirring frequently, until tender and beginning to brown, 8-9 minutes. Transfer the pineapple mixture to the bowl with the chicken. Do not wipe out the skillet.
Add the orange juice, honey, and vinegar to the skillet and season with salt and pepper. Simmer, scraping up brown bits, 3 minutes.
Return the chicken and pineapple mixture to the skillet and stir into the sauce. Warm 2-3 minutes to allow the sauce to thicken slightly, then remove from the heat and stir in the rosemary.
Serve the chicken mixture overtop rice, spooning leftover pan juices over all.
The sweetness of fresh pineapple is unbeatable, and its firm texture stands up to the heat of searing. However, if you don’t have fresh pineapple, substitute one 8-ounce can of large pineapple chunks — drained well, chunks halved.
Use chicken breast or chicken thighs. Trim off any excess fat.
One-skillet dinners are easy to prepare and very tasty, building layers of flavor as each part of the dish cooks. Here, juicy chicken thighs pair with chunks of sweet pineapple and savory vegetables. A rich, slightly sweet sauce adds its own fruitiness with fresh orange juice. Serve it all over a bed of white rice for an inviting, flavorful, and nutritious dinner.