Chicken Rice Pineapple (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup uncooked jasmine or basmati rice
02 -
1 can (20 ounces) pineapple chunks, save the juice and drain the rest
03 -
1 tablespoon olive oil or any cooking oil
04 -
1 pound chicken breast, cut into small cubes
→ Flavor and Sauce
05 -
1/4 cup soy sauce (regular or low sodium)
06 -
1 1/2 cups chicken stock
07 -
1 teaspoon grated ginger or powdered ginger
08 -
1 clove garlic, finely minced
09 -
2 tablespoons of honey or any sweetener
→ Veggies and Toppings
10 -
1/4 cup sliced green onion
11 -
1 chopped red bell pepper
12 -
Add cilantro leaves for extra flavor on top
13 -
Salt and pepper for adjusting flavor
# Instructions:
01 -
Warm up the oil in a big pan over medium heat. Toss in the chicken and cook it until all sides are browned and it's fully cooked, roughly 6-7 minutes. Put it aside for later.
02 -
Using the same pan, throw in the red pepper, garlic, and ginger. Stir them for about 2-3 minutes, just until the aroma hits and the pepper softens a little.
03 -
Into the pan, pour in the reserved pineapple juice, chicken broth, honey, soy sauce, and uncooked rice. Stir it all up, let it reach a boil, then lower the heat, cover it up, and let it simmer for around 15-18 minutes until the rice is perfectly cooked.
04 -
Fold in your browned chicken and pineapple chunks into the pan of cooked rice. Heat everything through for around 2-3 more minutes.
05 -
Give it a taste and sprinkle on some salt and pepper if you want. Finish by topping it with sliced green onions and fresh cilantro, and serve warm.
# Notes:
01 -
You can use fresh pineapple or canned, both work perfectly!
02 -
Swap in other veggies you like to change things up.
03 -
Make it ahead and store it—it reheats great and can be frozen too.