Pineapple Chicken with Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 -
1 cup jasmine rice
03 -
2 cups chicken broth
04 -
1 cup pineapple chunks (fresh or canned, drained if using canned)
→ Vegetables
05 -
1/2 cup bell pepper, diced (any color)
06 -
1/2 cup onion, diced
07 -
2 cloves garlic, minced
→ Seasoning and Sauce
08 -
1/4 cup soy sauce
09 -
2 tbsp honey or brown sugar
10 -
1 tsp ginger, grated (optional)
11 -
1 tbsp olive oil
12 -
Salt and pepper, to taste
→ Optional Garnishes
13 -
Chopped green onions
14 -
Sesame seeds
# Instructions:
01 -
In a large skillet or pan, heat the olive oil over medium heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook for about 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
02 -
In the same skillet, add the onion, bell pepper, and garlic. Sauté for 3-4 minutes until the vegetables are tender.
03 -
Stir in the pineapple chunks, soy sauce, honey (or brown sugar), and ginger (if using). Let it simmer for about 2 minutes.
04 -
Add the rice to the skillet, followed by the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it cook for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.
05 -
Once the rice is cooked, fluff it with a fork and stir in the cooked chicken. Adjust seasoning with salt and pepper if needed.
06 -
Serve hot, garnished with chopped green onions and sesame seeds, if desired.
# Notes:
01 -
For extra flavor, you can add a splash of lime juice or a sprinkle of chili flakes for a slight kick.
02 -
If using canned pineapple, ensure it’s well-drained to avoid excess liquid in the dish.