Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, diced
- 1 cup long-grain white rice
- 1 can (14 oz) pineapple chunks in juice, drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken; season with salt and pepper. Cook until browned (5-7 minutes).
- Stir in onion, garlic, and bell pepper; sauté until softened (3-4 minutes).
- Add rice; toast for 1-2 minutes.
- Mix in pineapple chunks and soy sauce; stir well.
- Pour in 2 cups of water; bring to a boil.
- Reduce heat to low; cover and simmer for 20 minutes until rice absorbs liquid.
- Remove from heat; let sit covered for 5 minutes before fluffing rice.
- Serve hot, garnished with green onions or cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg