Ingredients

• 1 tbsp coconut oil or olive oil
• 1 lb (450g) boneless chicken thighs or breasts, cubed
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1½ cups (300g) long-grain white rice (or jasmine rice)
• 1 (13.5 oz) can unsweetened coconut milk
• 1 cup pineapple juice (from canned pineapple)
• 1 cup low-sodium chicken broth
• 1 (20 oz) can pineapple chunks, drained (reserve juice!)
• 1 tbsp soy sauce or tamari
• ½ tsp red pepper flakes (optional)
• Salt & black pepper to taste
• Garnish: sliced green onions, toasted coconut flakes, lime wedges

Instructions

Heat oil in a large skillet or Dutch oven over medium-high. Sear chicken 4–5 min until golden; remove.
In same pot, sauté onion and bell pepper 4 min. Add garlic and ginger; cook 30 sec.
Stir in rice; toast 1–2 min. Return chicken to pot.
Pour in coconut milk, pineapple juice, broth, soy sauce, red pepper flakes, salt, and pepper. Bring to a simmer.
Stir in pineapple chunks. Cover; reduce heat to low. Cook 18–20 min until rice is tender and liquid is absorbed.
Remove from heat; let stand covered 5 min. Fluff with fork.
Garnish with green onions, coconut, and lime. Serve hot!