Pineapple Chicken and Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound chicken breast, cut into bite-sized pieces
02 -
1 tablespoon olive oil
03 -
1 can (20 ounces) pineapple chunks, drained but save the juice
04 -
1 cup jasmine or basmati rice, uncooked
→ Sauce and Seasonings
05 -
1 1/2 cups chicken broth
06 -
1/4 cup soy sauce
07 -
2 tablespoons honey
08 -
1 clove garlic, minced
09 -
1 teaspoon fresh ginger, grated (or ground ginger)
→ Vegetables and Garnish
10 -
1 red bell pepper, chopped
11 -
1/4 cup green onions, sliced
12 -
Fresh cilantro for garnish
13 -
Salt and pepper to taste
# Instructions:
01 -
Heat your olive oil in a large skillet over medium heat. Cook the diced chicken until it's nicely browned and cooked through, about 6-7 minutes. Set it aside for now.
02 -
In that same skillet, sauté your garlic, ginger, and bell pepper for 2-3 minutes until they're fragrant and starting to soften.
03 -
Add your rice, chicken broth, reserved pineapple juice, soy sauce, and honey to the pan. Give it a good stir, bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until rice is tender.
04 -
Once the rice is done, stir in your cooked chicken and pineapple chunks. Let it all heat through for 2-3 minutes.
05 -
Season with salt and pepper to taste, then top with fresh cilantro and green onions. Serve it up hot!
# Notes:
01 -
Works great with fresh or canned pineapple
02 -
Can be customized with different vegetables
03 -
Great for meal prep and freezes well