Pineapple Chicken and Rice
A delightful fusion of sweet pineapple and savory chicken served over fluffy jasmine rice.
Servings: 4 servings
Equipment
- Large Skillet
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Knife
Ingredients
Protein
- 1 pound chicken breast, cubed
Fruits
- 1 cup pineapple, cubed fresh or canned
Vegetables
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
Grains
- 1 cup jasmine rice
- 2 cups chicken broth
Condiments
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated
Seasonings
- Salt and pepper, to taste
Garnishes
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, and cook until fragrant, about 2–3 minutes.
- Add cubed chicken to the skillet. Season with salt and pepper, then cook for 5–7 minutes until browned and cooked through.
- Stir in red bell pepper, grated ginger, cubed pineapple, and soy sauce. Cook for another 3–4 minutes.
- Rinse jasmine rice under cold water to remove excess starch. Stir it into the skillet along with the chicken broth.
- Bring to a simmer, cover, reduce heat to low, and cook for about 15 minutes or until rice is fluffy and liquid is mostly absorbed.
- Remove from heat and let sit covered for 5 minutes. Fluff with a fork, garnish with green onions and sesame seeds, and serve!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. This dish freezes beautifully!