Tropical Pineapple Chicken (Print Version)
# Ingredients:
→ Protein and Veggies
01 -
1 pound chicken breast, chopped into bite-size pieces
02 -
1 (20 oz) can pineapple chunks, drained, and keep the juice
03 -
1 garlic clove, minced
04 -
1 teaspoon fresh grated ginger or powdered ginger
05 -
1/4 cup green onions, sliced thinly
06 -
1 red bell pepper, diced fine
→ Rice and Sauces
07 -
1 1/2 cups chicken broth
08 -
1 cup jasmine or basmati rice, raw
09 -
1 tablespoon olive oil
10 -
2 tablespoons honey
11 -
1/4 cup soy sauce or tamari sauce
→ Finishers
12 -
Salt and fresh black pepper to taste
13 -
Cilantro leaves, chopped, for garnish
# Instructions:
01 -
Heat the olive oil in a large skillet over medium. Brown the chicken pieces for about 6 minutes until fully cooked, then take them out and set them aside on a plate.
02 -
In the same pan, add the ginger, garlic, and diced bell peppers. Stir and cook for 2-3 minutes until they soften a bit and smell delicious.
03 -
Into the skillet, add the reserved pineapple juice, rice, chicken broth, honey, and soy sauce. Stir it well, bring it to a boil, then cover and let it simmer on low for 15-18 minutes until the rice is done.
04 -
Toss the cooked chicken and pineapple chunks back into the skillet. Mix it gently and warm everything for a couple of minutes.
05 -
Sprinkle chopped green onions and cilantro on top before serving. Adjust salt and pepper if needed.
# Notes:
01 -
For meat with extra tenderness, try chicken thighs instead of breasts
02 -
You can use fresh pineapple if you prefer
03 -
Spice it up with chili flakes or a splash of sriracha
04 -
Keeps in the fridge for 3-4 days in an airtight container
05 -
Switch soy sauce for tamari to make it gluten-free