Description
Pineapple Chicken and Rice is a delightful fusion of sweet and savory flavors, featuring tender chicken, juicy pineapple, and aromatic jasmine rice. The dish is made even more special with a touch of ginger and a hint of soy sauce, giving it a unique and satisfying taste.
Ingredients
- 1 pound chicken breast, cubed
- 1 cup pineapple, cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Heat olive oil in a large skillet over medium heat. Add the cubed chicken and cook until golden brown and fully cooked. Remove the chicken and set it aside.
- In the same skillet, sauté the onion, garlic, and red bell pepper until softened.
- Add the cubed pineapple to the skillet and cook for 2 minutes.
- Stir in the jasmine rice, chicken broth, soy sauce, grated ginger, salt, and pepper. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for 18-20 minutes, or until the rice is fully cooked.
- Return the cooked chicken to the skillet and mix well to distribute the flavors evenly. Heat it through.
- Serve the dish garnished with sliced green onions and sesame seeds.
Notes
- For a spicy kick, add red pepper flakes or sliced chili during the cooking process.
- For a vegetarian option, substitute the chicken with tofu or tempeh.
- Quinoa or brown rice can be used as alternatives to jasmine rice.
- Additional vegetables like broccoli or snap peas can be added for extra crunch and color.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
