Bacon-wrapped chicken roll-ups brushed with BBQ sauce and served with an easy-to-make pineapple cilantro rice. This is a weeknight-worthy dinner for two!
BBQ Chicken Roll-Ups with Pineapple Cilantro Rice
A pizza topped with chicken, BBQ sauce, bacon, and pineapple is not one that I would say “no” to, but I don’t often pull out the pizza peel and bake me up a homemade pizza so I took those toppings and turned them into this: BBQ chicken roll-ups on a bed of pineapple cilantro rice. It’s a little tropical, it feels like a proper dinner and takes less than an hour with the help of an Instant Pot. So, a weeknight-worthy dinner is what we have today.
How to Make the Chicken Roll-Ups
- Since this is a recipe for two you really only need one large boneless skinless chicken breast. You will need to break out the meat mallet and pound it until it’s about 1/4″ thick, which will not only relieve you of the day’s stress but also make it a whole lot easier to roll the chicken up.
- Tucked inside the roll-up are a couple slices of pepper jack cheese, but you could use Monterrey jack, provolone, mozzarella, or cheddar cheese. I buy the pre-sliced cheese that’s sold at the deli counter at the grocery store.
- Once you’ve rolled up the chicken and cheese like a jelly roll, wrap the roll with a couple pieces of thick-cut bacon. This will also help relieve the day’s stress because there is nothing better than the smell of bacon wafting from the oven, but it will also add smoky flavor and help keep the chicken from drying out while it bakes. If you need to, you can secure the chicken roll-up with toothpicks, but I find if I roll it tight enough I can place it seam-side down on the baking pan and it holds together just fine.
- Instead of slapping on a thick coat of BBQ sauce, I like to apply a few thin layers as the chicken bakes. That way you get a sticky, caramelized layers of sauce instead of a saucy layer of sauce.
How to Make the Pineapple Cilantro Rice
- Of all the things I’ve made in my Instant Pot rice is one of my favorites. I always find it such a drag to make it on the stovetop because it needs constant attention otherwise it ends up stuck all over the bottom of the pan. With the Instant Pot you can just dump all of the ingredients in, turn it on, and less than 30 minutes later it’s done with no drama. I use an Instant Pot Duo Mini (3-quart).
- And into the Instant Pot, along with the rice, goes some pineapple. I bought a small container of cubed fresh pineapple and finely chopped it. After you chop yours, be sure to get all the juices into the pot, too. Don’t leave it all on the cutting board.
- De-seed a jalapeno and finely diced it.
- Chop up some red onion and fresh cilantro.
- I used long grain white rice for this recipe and I recommend that you rinse it first. This removes some of the starch so your rice isn’t too sticky or gummy once it’s cooked. You can substitute brown rice, but it will take a little longer to cook. You can, of course, make the rice on the stovetop. Add all of the ingredients in the pot and then follow the instructions on the package of rice. You will need more water for the stovetop than the Instant Pot, so be sure to add what is recommended on your package. It will take longer to cook.
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Bacon-wrapped chicken roll-ups brushed with BBQ sauce and served with an easy-to-make pineapple cilantro rice.
For the Rice
- 3/4 cup finely chopped pineapple
- 1 jalapeno, seeds removed and finely diced
- 1/2 cup chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon kosher salt
- Juice of 1/2 a lemon
- 1/2 cup long grain white rice, rinsed (see note)
- 1/2 cup water
For the Chicken
- 3/4 pound boneless skinless chicken breast
- 2 tablespoon store-bought BBQ sauce (see note)
- 2 slices pepper jack cheese
- 2 slices of thick-cut bacon
- Chopped fresh parsley, for garnish
- Make the rice: combine all of the ingredients for the rice in a 3-quart Instant Pot. Secure the lid, close the vent, and select the “rice” setting (which should have a cook time of 12 minutes.). It will take the pot a few minutes to get to pressure and once it does, cook the rice for 12 minutes. Once the timer goes off, leave the pot and let the steam vent naturally for 8 minutes. Open the vent, release the rest of the steam, and stir the rice.
- Make the chicken: Preheat the oven to 400°F. Pound the chicken breast to a 1/4” thickness. Season both sides with salt and pepper. Place two slice of cheese in an even layer on the chicken. You might need to tear the cheese into smaller pieces to make the layer.
- Starting at one end, roll the chicken (with the cheese) into itself. Wrap the two slices of bacon around the chicken roll. If needed, secure the chicken with toothpicks or just place it seam-side-down on a baking sheet.
- Bake the chicken for 10 minutes and then brush it with a light coating of BBQ sauce. Continue baking it for another 10 minutes and brush it again with sauce. Bake the chicken for 5 to 10 minutes more or until the internal temperature is at least 160 degrees. Rest the chicken for a few minutes before slicing.
- To serve: Divide the rice between two plates and top each with the sliced chicken roll-up pieces. Garnish with chopped fresh parsley.
- Rinsing the rice before you cook it removes so extra starch so you don’t end up with gummy sticky rice.
- If you don’t have an Instant Pot, you can make the pineapple cilantro rice on the stovetop. You can cook all of the ingredients the same way, but increase the amount of water (the package of rice will have this information) and cook it according to the package instructions. It will probably take an extra ten minutes to cook on the stove.
- I used Sweet Baby Ray’s Original BBQ sauce, but use whatever your favorite brand is. Just note that it may change the nutrition estimate depending on the kind you use.
- Calories: 686
- Sugar: 16.7g
- Fat: 16g
- Carbohydrates: 59.5g
- Fiber: 2.4g
- Protein: 53g
Keywords: BBQ chicken roll-ups, pineapple cilantro rice, Instant Pot rice recipe