Pineapple Chicken and Rice
Ingredients:
4 boneless, skinless chicken breasts
1 can (20 oz) pineapple chunks, drained (reserve the juice)
1 cup jasmine or basmati rice
1 ½ cups chicken broth
1 tablespoon soy sauce
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon red pepper flakes (optional)
1 small onion, diced
1 bell pepper, diced
2 cloves garlic, minced
2 green onions, chopped (for garnish)
Salt and pepper to taste
Directions:
Prepare the Marinade:
In a small bowl, combine the reserved pineapple juice, soy sauce, honey, garlic powder, ground ginger, and red pepper flakes. Whisk together to create the marinade.
Marinate the Chicken:
Place the chicken breasts in a shallow dish or resealable bag and pour half of the marinade over the chicken. Seal and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to soak in.
Cook the Chicken:
Preheat a large skillet over medium heat and add 1 tablespoon of olive oil. Remove the chicken from the marinade and discard the used marinade. Cook the chicken breasts for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set aside.
Cook the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion and bell pepper for 3-4 minutes until they begin to soften. Add the minced garlic and cook for another minute until fragrant.
Prepare the Rice:
Stir in the rice and cook for about 1 minute to lightly toast it. Add the chicken broth, the remaining marinade, and salt to taste. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed.
Add the Pineapple:
Once the rice is cooked, gently stir in the pineapple chunks. Allow the mixture to cook for another 3-5 minutes to warm the pineapple and combine the flavors.
Serve:
Slice the cooked chicken breasts and serve them on top of the pineapple rice. Garnish with chopped green onions.
Prep Time: 15 minutes | Cook Time: 25 minutes | Marinate Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
