Ingredients
Scale
- 1 lb chicken breast, cubed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 cup pineapple chunks (fresh, canned, or frozen)
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- Salt and pepper to taste
- Garnish: green onions and sesame seeds
Instructions
- Heat olive oil in a large skillet over medium heat. Cook the cubed chicken until golden brown (6-8 minutes). Remove from skillet.
- In the same skillet, sauté onion, garlic, and red bell pepper until softened (about 5 minutes).
- Add pineapple to the skillet; cook for an additional 2 minutes. Stir in jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover tightly, and simmer for 18-20 minutes until rice absorbs liquid.
- Return the cooked chicken to the skillet; mix well and heat through for a minute before serving hot. Garnish with sliced green onions and sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 354
- Sugar: 7g
- Sodium: 610mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg