Description
A colorful weeknight dinner featuring tender chicken, sweet pineapple, and fluffy rice, all coated in a glossy sauce.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 tbsp olive oil
- 1 can (20 oz) pineapple chunks, drained (reserve juice)
- 1 cup jasmine or basmati rice, uncooked
- 1 1/2 cups chicken broth
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 clove garlic, minced
- 1 tsp ginger, grated or ground
- 1 red bell pepper, chopped
- 1/4 cup green onions, sliced
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Prepare the ingredients. Drain the pineapple chunks over a bowl to save the juice. Cut the chicken, chop the bell pepper, slice the onions, and mince the garlic.
- Start the rice. Combine the rice and 1 1/2 cups chicken broth in a medium saucepan and simmer according to package instructions.
- Heat the skillet. Warm the olive oil in a large skillet over medium heat.
- Brown the chicken. Cook for 5 to 7 minutes until golden and cooked through.
- Add the aromatics. Stir in the garlic and ginger, cooking for 1 minute.
- Cook the produce. Add the pineapple, bell pepper, and green onions, cooking for 3 to 4 minutes.
- Whisk the sauce. Combine reserved pineapple juice, soy sauce, and honey in a small bowl and whisk until smooth.
- Simmer until glossy. Pour the sauce into the skillet and cook for 5 to 7 minutes until reduced.
- Finish and serve. Fluff the rice, spoon the chicken over the rice, and garnish with cilantro.
Notes
Feel free to customize the vegetables and protein according to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 535
- Sugar: 31g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 88g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 90mg
Keywords: chicken, pineapple, rice, weeknight dinner, easy recipe, skillet meal