Ingredients
Scale
- Boneless chicken breasts or thighs
- 1 cup long-grain white rice
- 1 cup fresh pineapple chunks
- 1 cup bell peppers, chopped
- 3 green onions, chopped (divided)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 1/2 cups chicken broth
- 1-2 tablespoons olive oil or sesame oil
- 1 tablespoon brown sugar or honey
Instructions
- Prep your ingredients: Dice the chicken into bite-sized pieces, chop bell peppers and green onions, mince garlic and ginger, and drain pineapple chunks if using canned.
- Heat oil in a large skillet over medium-high heat. Add garlic and ginger, cooking until fragrant.
- Add chicken pieces to the skillet. Sauté until golden brown on the outside but not fully cooked through, about 5–6 minutes.
- Stir in bell peppers and half the green onions. Cook for 2 minutes to soften slightly.
- Add pineapple chunks to warm them through, allowing their juices to mingle with the chicken.
- Pour in rice, soy sauce, chicken broth, and brown sugar or honey. Stir everything together.
- Bring to a gentle boil, then reduce heat to low. Cover with a lid and simmer for 18–20 minutes until the rice is tender and liquid is absorbed.
- Fluff the rice with a fork, taste, and adjust seasoning if needed. Garnish with the remaining green onions before serving hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg