Description
A comforting one-pan dish featuring tender chicken, juicy pineapple, and fluffy rice, perfect for busy weeknights.
Ingredients
Scale
- 2 chicken breasts, diced
- 1 can (8 oz) pineapple chunks, drained (reserve juice)
- 1 cup white rice
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 bell pepper, diced
- 1 small onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Water or broth (for cooking rice)
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add the diced chicken breasts to the pan and cook until browned on all sides.
- Toss in the minced garlic, fresh ginger, diced onion, and bell pepper and sauté until softened.
- Stir in the rice and soy sauce, ensuring every grain is coated.
- Add the pineapple chunks and enough water or broth to cook the rice. Incorporate reserved pineapple juice if desired.
- Bring the mixture to a gentle boil, then reduce heat and cover, cooking until the rice is tender — about 15 minutes.
- Season with salt and pepper to taste, then serve hot.
Notes
Feel free to customize with your favorite veggies or proteins. Leftovers can be stored for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg