Ingredients
Scale
- 2 cups jasmine or basmati rice
- 1 pound chicken breast (cut into bite-sized pieces)
- 1 can (20 oz) pineapple chunks in juice (drained)
- 1 cup diced bell peppers
- 1 cup diced onion
- 3 cloves minced garlic
- 2 tablespoons soy sauce
- 1 tablespoon grated ginger
- 1 tablespoon vegetable oil
- Sesame oil for finishing touch
Instructions
- Rinse the rice under cold water until clear to remove excess starch.
- In a medium saucepan, combine rinsed rice with 4 cups of water. Bring to a boil, then reduce to low heat, cover, and cook for 18-20 minutes.
- While the rice cooks, heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces seasoned with black pepper; sauté until golden brown, about 5-7 minutes.
- Stir in diced onion, bell peppers, and garlic; cook for another 3-4 minutes until vegetables are tender.
- Add drained pineapple chunks, soy sauce, and ginger; mix well and heat through for about 2-3 minutes.
- Fluff cooked rice with a fork before adding it to the skillet. Combine everything gently.
- Drizzle sesame oil over the mixture and toss to combine.
- Serve warm, garnished with chopped green onions and optional toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 345
- Sugar: 9g
- Sodium: 590mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg