Ingredients
Scale
- Boneless chicken breasts or thighs
- 1 cup long-grain white rice
- 1 1/2 cups chicken broth
- 1 cup fresh pineapple chunks (drained if canned)
- 1 cup bell peppers, chopped
- 3 green onions, chopped (divided)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce (gluten-free if needed)
- 1–2 tablespoons olive oil or sesame oil
- 1 tablespoon brown sugar or honey
Instructions
- Prepare your ingredients by dicing the chicken, chopping the bell peppers and green onions, and mincing the garlic and ginger.
- In a large skillet over medium-high heat, warm the olive oil. Sauté garlic and ginger until fragrant, then add the diced chicken. Cook until golden brown.
- Stir in the bell peppers and half of the green onions; cook briefly before adding pineapple chunks.
- Mix in the rice, soy sauce, chicken broth, and brown sugar or honey. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes.
- Fluff with a fork before serving; garnish with remaining green onions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 355
- Sugar: 12g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 70mg