Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1.5 lbs)
- 1 cup white rice (jasmine or basmati)
- 1 small onion, diced
- 1 teaspoon minced garlic
- 1 ½ cups chicken broth
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- Chopped green onions for garnish
- Lime wedges for garnish
Instructions
- Prepare the ingredients by dicing the onion and cutting the chicken into bite-sized pieces.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken to the pan; season with salt, pepper, and optional red pepper flakes. Sauté until golden brown for about 5-7 minutes.
- Stir in diced onion and minced garlic; cook until onions are translucent (2-3 minutes).
- Incorporate rice into the pan; toast for about 2 minutes.
- Pour in chicken broth, soy sauce, and ground ginger; bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Add pineapple chunks; stir gently and cover again. Cook for an additional 5-10 minutes until rice is tender.
- Fluff rice with a fork before serving. Garnish with chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pan Cooking
- Cuisine: Tropical/Asian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 374
- Sugar: 6g
- Sodium: 670mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 98mg