Pineapple Chicken and Rice (Print Version)
Tender chicken and sweet pineapple simmered with jasmine rice, soy sauce, and ginger for a delicious tropical-inspired one-pan meal.
# Ingredients:
→ Proteins
01 -
1 pound chicken breast, cubed
→ Produce
02 -
1 cup pineapple, cubed
03 -
1 onion, chopped
04 -
2 cloves garlic, minced
05 -
1 red bell pepper, diced
06 -
1 teaspoon ginger, grated
07 -
1/4 cup green onions, sliced
→ Grains
08 -
1 cup jasmine rice
→ Liquids & Sauces
09 -
1 tablespoon olive oil
10 -
2 cups chicken broth
11 -
1 tablespoon soy sauce
→ Seasonings
12 -
Salt and pepper to taste
13 -
1 tablespoon sesame seeds
# Steps:
01 -
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.
02 -
In the same skillet, add the onion, garlic, and red bell pepper. Cook until the vegetables are softened.
03 -
Add the pineapple and cook for an additional 2 minutes.
04 -
Stir in the jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil.
05 -
Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through.
06 -
Return the chicken to the skillet, mix well, and heat through.
07 -
Serve garnished with green onions and sesame seeds.
# Notes:
01 -
For a spicier version, add a pinch of red pepper flakes or a drizzle of sriracha sauce.
02 -
Fresh pineapple works best, but canned pineapple chunks (drained) can be substituted.