Pineapple Chicken Rice (Print Version)
# Ingredients:
→ Fresh and Protein
01 -
1 red bell pepper, diced
02 -
1 cup pineapple chunks from a 20 oz can (save the juice)
03 -
1/4 cup chopped green onions
04 -
1 teaspoon grated fresh ginger (or use ground)
05 -
1 clove garlic, finely chopped
06 -
1 pound chicken breast, cut into small pieces
→ Liquids and Grains
07 -
1 tablespoon olive oil
08 -
1 cup uncooked basmati or jasmine rice
09 -
1/4 cup soy sauce
10 -
2 tablespoons honey
11 -
1 1/2 cups chicken stock
→ Spices and Toppers
12 -
Cilantro leaves to sprinkle on top
13 -
Black pepper and salt to your liking
# Instructions:
01 -
Get a big skillet heated up over medium with some olive oil. Toss in the chicken and cook for about 6 minutes, stirring, until it's fully cooked and nicely browned. Move the chicken to a plate and keep it aside for now.
02 -
With the same skillet, toss in ginger, garlic, and bell peppers. Stir for a couple of minutes until it smells amazing and the peppers soften up.
03 -
Pour in rice, soy sauce, honey, chicken broth, and that reserved pineapple juice. Stir to mix it all together, bring it to a boil, then turn the heat way down. Cover it and let it cook gently for about 15 minutes or until the rice soaks up everything.
04 -
Toss the chicken back into the skillet along with the drained pineapple. Heat it all up for a couple of minutes, stirring so everything’s well mixed.
05 -
Sprinkle on some salt, a little pepper, and finish it off with green onions and cilantro leaves before serving it up.
# Notes:
01 -
Swap in chicken thighs if you want it juicier
02 -
Canned or fresh pineapple can be used—either is great
03 -
Add a kick with chili flakes or sriracha
04 -
Leftovers can stay fresh in the fridge for 3-4 days
05 -
Make it gluten-free by switching to tamari instead of soy sauce