Pineapple Chicken and Rice
Ingredients:
2 boneless, skinless chicken breasts (cut into bite-sized pieces)
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, chopped
1 cup pineapple chunks (fresh or canned, drained)
1 cup long-grain rice
2 cups chicken broth
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon ginger powder (or 1 tablespoon fresh grated ginger)
1 tablespoon brown sugar
1 teaspoon sesame oil
2 tablespoons green onions, chopped (for garnish)
Salt and pepper to taste
Sesame seeds (optional, for garnish)
Directions:
Sauté the Chicken:
Heat olive oil in a large skillet or pan over medium heat. Season the chicken pieces with salt and pepper, then sauté until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
Cook the Aromatics:
In the same pan, add a little more olive oil if necessary and sauté the diced onion, garlic, and red bell pepper for about 3-4 minutes, until softened and fragrant.
Add Rice and Pineapple:
Stir in the rice, allowing it to coat in the oil and vegetables. Then, add the pineapple chunks and sauté for an additional 1-2 minutes.
Add the Sauces and Broth:
Pour in the chicken broth, soy sauce, hoisin sauce, ginger powder, and brown sugar. Stir to combine and bring the mixture to a gentle boil.
Simmer Until Cooked:
Reduce the heat to low, cover the pan, and let it simmer for about 18-20 minutes, or until the rice is fully cooked and has absorbed the liquid.
Combine Chicken and Finish:
Once the rice is tender, add the cooked chicken back into the pan. Stir in the sesame oil and adjust seasoning with salt and pepper, if needed. Garnish with green onions and sesame seeds before serving.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Servings: 4