Pineapple Chicken and Rice
Transport yourself to a tropical paradise with this delightful Pineapple Chicken and Rice dish combining succulent chicken and vibrant pineapple.
Ingredients
Main Ingredients
- 1 pound chicken breast, cubed Use boneless, skinless chicken breasts
- 1 cup pineapple, cubed Fresh pineapple preferred for best flavor
- 1 tablespoon olive oil
- 1 cup jasmine rice Can substitute with long-grain or basmati rice
- 2 cups chicken broth Use vegetable broth for a vegan option
- 1 tablespoon soy sauce Use tamari or coconut aminos for gluten-free option
- 1 teaspoon ginger, grated
- 1 onion chopped
- 2 cloves garlic, minced
- 1 red bell pepper diced
- Salt and pepper to taste
- 1/4 cup green onions, sliced For garnish
- 1 tablespoon sesame seeds For garnish
Instructions
Preparation
- In a large skillet, heat the olive oil over medium-high heat.
- Add the cubed chicken breast, seasoning it with salt and pepper. Sauté until golden brown and cooked through, about 5-7 minutes.
- Add the chopped onion, minced garlic, and diced red bell pepper to the skillet. Stir-fry for about 3-4 minutes until softened.
- Fold in the cubed pineapple and cook for an additional 2-3 minutes until warmed through.
Cooking the Rice
- In a separate saucepan, bring 2 cups of chicken broth to a boil and stir in 1 cup of jasmine rice.
- Add grated ginger and soy sauce. Stir, reduce heat to low and cover. Simmer until rice is fluffy and cooked through.
Combining
- Once the rice is fluffy, gently fold the sautéed chicken and vegetable mix into the rice mixture.
Garnishing
- Serve warm, garnished with sliced green onions and sesame seeds.
Notes
This dish can be made gluten-free with appropriate substitutes. Serve with a refreshing salad or a light dessert like sorbet.