A sweet and savory dish packed with tender chicken, juicy pineapple, and flavorful rice. Perfect for a quick dinner or meal prep!
Ingredients:
• 1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
• 2 tbsp olive oil
• 1 cup uncooked jasmine or basmati rice
• 1 1/2 cups chicken broth
• 1 cup pineapple chunks (fresh or canned, drained if canned)
• 1/4 cup soy sauce (low-sodium preferred)
• 2 tbsp honey or brown sugar
• 2 cloves garlic (minced)
• 1 tsp grated fresh ginger (or 1/4 tsp ground ginger)
• 1/4 tsp red pepper flakes (optional, for a little heat)
• 1/4 cup green onions (sliced, for garnish)
• 1 tbsp sesame seeds (optional, for garnish)
Instructions:
- Cook the chicken:
• Heat olive oil in a large skillet or deep pan over medium heat.
• Add the chicken pieces, season lightly with salt and pepper, and cook until golden brown on all sides (about 6–8 minutes). Remove the chicken and set aside. - Sauté garlic and rice:
• In the same pan, add a little more oil if needed. Sauté garlic and ginger until fragrant (about 30 seconds).
• Add the rice and stir for 1–2 minutes to lightly toast it. - Add liquid and chicken:
• Pour in chicken broth, soy sauce, and honey. Stir to combine.
• Add the cooked chicken back to the pan and bring the mixture to a gentle boil. - Simmer with pineapple:
• Reduce heat to low, cover, and simmer for 15–18 minutes, or until the rice is cooked and the liquid is absorbed.
• In the last 5 minutes of cooking, gently stir in the pineapple chunks. - Garnish and serve:
• Remove from heat and let sit, covered, for 5 minutes.
• Garnish with green onions and sesame seeds before serving.
Tips:
• Add bell peppers or snap peas for extra color and crunch.
• For a tropical twist, stir in a little coconut milk with the broth.
• Leftovers can be stored in the fridge for up to 3 days.