Ingredients
1 lb chicken breast, cubed
1 cup pineapple, cubed
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 cup jasmine rice
2 cups chicken broth
1 tbsp soy sauce
1 tsp fresh ginger, grated
Salt & pepper, to taste
¼ cup green onions, sliced
1 tbsp sesame seeds, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the cubed chicken and cook until golden brown and fully cooked. Once done, remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion, minced garlic, and diced red bell pepper. Sauté for about 3-4 minutes, or until the vegetables soften and become fragrant.
- Stir in the cubed pineapple and cook for an additional 2 minutes. Then, add the jasmine rice, chicken broth, soy sauce, grated ginger, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the skillet, and let it simmer for 18-20 minutes, or until the rice is tender and fluffy.
- Return the cooked chicken to the skillet, stir everything to coat it in the flavorful sauce, and heat through. Garnish with sliced green onions and sesame seeds.
Notes
- Can substitute chicken with shrimp or tofu for different protein options.
- For extra flavor, add a splash of pineapple juice or chili flakes for some heat.
- Add peas, carrots, or broccoli to boost the vegetable content and nutritional value.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Tropical
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 60mg
