Ingredients
Scale
- 1 pound chicken breast, cubed
- 1 cup pineapple, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the cubed chicken and cook until golden brown (6–8 minutes). Remove from skillet.
- In the same skillet, sauté the onion, garlic, and red bell pepper until softened (about 5 minutes).
- Stir in the pineapple and cook for an additional 2 minutes until caramelized.
- Add jasmine rice, chicken broth, soy sauce, grated ginger, salt, and pepper to the skillet; bring to a boil.
- Reduce heat to low, cover the skillet, and simmer for 18–20 minutes until rice is cooked.
- Return the chicken to the skillet and mix well; heat through for another 2–3 minutes.
- Serve garnished with sliced green onions and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 8g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg