Ingredients
Scale
- 1 pound chicken breast, cut into bite-sized cubes
- 1 cup pineapple chunks (fresh or well-drained canned)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon freshly grated ginger
- Salt and black pepper to taste
- Garnish: green onions and sesame seeds
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken cubes; cook until golden and cooked through. Set aside.
- In the same skillet, sauté onion, garlic, and bell pepper until fragrant.
- Stir in pineapple chunks; cook for about 2 minutes until heated through.
- Add jasmine rice, chicken broth, soy sauce, grated ginger, salt, and pepper; stir once.
- Bring to a gentle boil; reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender.
- Return chicken to the skillet; gently stir to combine and heat through.
- Garnish with sliced green onions and sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sauteing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 8g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg