Hawaiian Chicken with Rice
A delightful dish featuring tender chicken, sweet pineapple, and savory soy sauce served over fluffy rice.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 4 pieces Chicken breasts
- 1 cup Rice (uncooked)
- 1 cup Pineapple chunks canned or fresh
- 1/2 cup Soy sauce
- 1/4 cup Brown sugar
- 1 piece Bell pepper sliced
- 1 piece Onion sliced
- 2 cloves Garlic minced
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Start by washing your rice under cold water until the water runs clear. Cook it according to package instructions and set aside to keep warm.
- While the rice cooks, slice the chicken breasts into strips or bite-sized chunks. Season lightly with salt and pepper.
- Heat a large skillet or wok over medium-high heat. Add a splash of oil, then toss in the chicken. Sauté for about 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and set aside.
- In the same skillet, add a little more oil if needed. Stir in the sliced onion, bell pepper, and minced garlic. Cook for 3-4 minutes, until softened and fragrant.
- Return the chicken to the skillet. Add the pineapple chunks.
- In a bowl, whisk together the soy sauce and brown sugar until the sugar dissolves. Pour this mixture over the chicken, pineapple, and veggies. Stir well to combine.
- Simmer everything together for 5-7 minutes, allowing the sauce to thicken and coat the chicken and vegetables. Taste and adjust seasoning as needed.
- Serve the chicken and sauce over warm rice. Garnish with fresh green onions for a pop of color and flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet.