Description
This tropical-inspired dish combines tender chicken, sweet pineapple, and savory vegetables over fragrant jasmine rice. The blend of ginger, garlic, and soy sauce adds an Asian flair, while the sesame seeds and green onions finish it off with crunch and freshness. It’s a one-skillet meal that’s easy to prepare and packed with vibrant flavor.
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
1️⃣ Heat the olive oil in a large skillet over medium heat. Add the cubed chicken and cook until it is golden brown and cooked through. Remove the chicken from the skillet and set aside.
2️⃣ In the same skillet, add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened and aromatic, about 3 to 4 minutes.
3️⃣ Add the cubed pineapple and cook for an additional 2 minutes to allow it to caramelize slightly and blend with the aromatics.
4️⃣ Stir in the jasmine rice, chicken broth, soy sauce, grated ginger, salt, and pepper. Bring the mixture to a boil.
5️⃣ Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 18 to 20 minutes, or until the rice is tender and has absorbed the liquid.
6️⃣ Return the cooked chicken to the skillet and stir to combine all the ingredients. Heat through for another 2 to 3 minutes.
7️⃣ Serve hot, garnished with sliced green onions and a sprinkle of sesame seeds for added texture and brightness.
Notes
For an extra layer of flavor, lightly brown the pineapple before adding the rice. You can also add a splash of lime juice or a drizzle of teriyaki sauce at the end for a tangy twist. This dish works well with leftover rice or can be adapted with brown rice—just adjust cooking time accordingly.