Description
Pineapple Chicken Rice is a vibrant and versatile dish that blends the sweet and tangy notes of pineapple with the savory goodness of chicken and the comforting warmth of rice.
Ingredients
- 2 tablespoon olive oil
- 2 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cup chicken broth
- 1 cup fresh or canned pineapple, diced
- 1 red bell pepper, diced
- 3 tablespoon soy sauce
- 2 tablespoon honey
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin (optional)
- Salt and pepper to taste
Instructions
1. Heat the olive oil in a large skillet or pan over medium heat.
2. Add the bite-sized chicken pieces to the hot oil and cook until lightly browned and cooked through. Remove the chicken from the pan and set it aside.
3. In the same pan, sauté the diced onion and minced garlic until they become fragrant and translucent.
4. Stir in the rice, chicken broth, soy sauce, honey, ginger, and cumin (if using). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
5. Gently fold in the diced pineapple, red bell pepper, and frozen peas (if using). Cook for an additional 5 minutes, or until the vegetables are heated through.
6. Return the cooked chicken to the pan and mix everything together gently. Season with salt and pepper to taste. Garnish with freshly chopped cilantro or parsley, and serve it warm.
Notes
This dish can be adapted for different dietary needs by swapping proteins or adding more vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 375
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg