Ingredients
🍗 2 boneless, skinless chicken breasts, cut into bite-sized pieces
🫒 1 tablespoon olive oil
🧅 1 small onion, diced
🧄 2 cloves garlic, minced
🍚 1 cup jasmine rice
🍗 1 1/2 cups chicken broth
🍍 1 cup pineapple chunks (fresh or canned)
🥢 2 tablespoons soy sauce
🍯 1 tablespoon honey
🌿 1/2 teaspoon ground ginger
🌶️ 1/2 teaspoon chili flakes (optional)
🥬 1/4 cup green onions, sliced
🌿 1/4 cup fresh cilantro, chopped
🧂 Salt and pepper, to taste
Instructions
1. Begin by heating olive oil in a large skillet over medium heat. Add the chicken pieces and cook until they are browned and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
2. In the same skillet, sauté the diced onion and minced garlic until the onion becomes soft and translucent, around 3 minutes.
3. Stir the jasmine rice into the skillet to coat it with the oil and aromatics. Pour in the chicken broth and bring to a boil. Then reduce the heat to low, cover with a lid, and let it simmer for 15-18 minutes until the rice is tender and the liquid is fully absorbed.
4. While the rice is cooking, combine soy sauce, honey, ground ginger, and chili flakes (if using) in a small bowl to prepare the sauce.
5. Once the rice is done, return the cooked chicken to the skillet and add the pineapple chunks. Pour the prepared sauce over everything and stir well. Cook for another 2-3 minutes until heated through and coated with sauce.
6. Garnish with sliced green onions and chopped cilantro before serving. Serve the pineapple chicken mixture over the rice and enjoy!
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Calories: 400 kcal | Servings: 4 servings