Chicken Pineapple Rice (Print Version)
# Ingredients:
→ Main
01 -
2 cups chicken stock
02 -
1 teaspoon freshly grated ginger
03 -
1 pound diced chicken breasts
04 -
1 medium onion, chopped small
05 -
1 diced red bell pepper
06 -
1 tablespoon soy sauce
07 -
1 cup dry jasmine rice
08 -
1 cup pineapple chunks
09 -
2 minced garlic cloves
10 -
1 tablespoon olive oil for cooking
11 -
A pinch of salt and black pepper
→ Garnish
12 -
1 tablespoon sesame seeds for topping
13 -
¼ cup finely chopped green onions
# Instructions:
01 -
In a large pan, warm olive oil over medium heat, and brown the chicken until golden. Set it aside once cooked.
02 -
In the same pan, cook the garlic, onion, and red pepper until they soften up.
03 -
Toss in the pineapple chunks and stir for a couple of minutes to heat through.
04 -
Mix in the rice, chicken stock, soy sauce, ginger, salt, and pepper. Bring it to a boil, then cover with a lid, lower the heat, and cook for 18 to 20 minutes until the rice is tender.
05 -
Add the cooked chicken back into the pan, stir everything well, and warm it through.
06 -
Sprinkle sesame seeds and sliced green onions on top as a finishing touch before serving.
# Notes:
01 -
Fresh or canned pineapple both work fine here.
02 -
Adjust how salty you want it by altering the soy sauce.