Pineapple Chicken and Rice
A delightful combination of sweet and savory flavors, this Pineapple Chicken and Rice is perfect for a quick weeknight dinner or a special occasion.
Ingredients
Main ingredients
- 1 pound chicken breast, cubed Use boneless, skinless chicken breasts for best results.
- 1 cup pineapple, cubed Fresh or canned pineapple works.
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 teaspoon ginger, grated Fresh ginger preferred for best flavor.
- 1/4 cup green onions, sliced For garnish.
- 1 cup jasmine rice Can substitute with brown rice or quinoa.
- 1 tablespoon olive oil For cooking.
- 2 cups chicken broth Use low-sodium broth for a healthier option.
- 1 tablespoon soy sauce Low sodium can be used.
- to taste Salt and pepper
- 1 tablespoon sesame seeds For garnish.
Instructions
Cooking Chicken
- In a large skillet, heat the olive oil over medium heat. Add the chicken cubes and cook until golden brown and cooked through. Remove the chicken and set aside.
Cooking Vegetables
- In the same skillet, add the onion, garlic, and red bell pepper. Cook until the vegetables are softened.
- Add the pineapple and cook for an additional 2 minutes.
Cooking Rice
- Stir in the jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through.
Finishing the Dish
- Return the chicken to the skillet, mix well, and heat through.
- Serve garnished with green onions and sesame seeds.
Notes
For added flavor, marinate the cubed chicken in a mixture of soy sauce and ginger for 30 minutes before cooking. Feel free to substitute jasmine rice with brown rice or quinoa. Mix in vegetables like peas or carrots for added nutrition.