Tropical Pineapple Chicken Rice (Print Version)
# Ingredients:
→ Produce and Protein
01 -
1 can (20 oz) pineapple chunks, drained (save the juice)
02 -
1 pound chicken breast, diced into small pieces
03 -
1 clove garlic, finely chopped
04 -
1 red bell pepper, cut into small bits
05 -
1 teaspoon grated fresh ginger or ground ginger
06 -
1/4 cup thinly sliced green onions
→ Liquids and Rice
07 -
1 cup uncooked jasmine or basmati rice
08 -
2 tablespoons of honey
09 -
1 1/2 cups broth made from chicken
10 -
1/4 cup soy sauce or tamari
11 -
1 tablespoon of olive oil
→ Garnish and Seasoning
12 -
Freshly ground black pepper and salt to suit your taste
13 -
Chopped cilantro for topping
# Instructions:
01 -
In a big pan, warm up the olive oil at medium heat. Add the chicken pieces and cook until golden and cooked all the way through, which should take about 6 minutes. Take the chicken out and place it on a plate.
02 -
Using the same pan, stir together the bell peppers, garlic, and ginger for 2 to 3 minutes, or until they smell amazing and soften a little.
03 -
Pour the pineapple juice you saved earlier, the broth, honey, soy sauce, and rice into the skillet. Mix everything up, then allow it to boil. Turn the heat down to its lowest setting, cover the pan, and cook for 15 to 18 minutes or until the rice is done.
04 -
Add the pineapple and cooked chicken back to the pan with the rice mixture. Let everything heat up for a couple more minutes, stirring now and then.
05 -
Before serving, sprinkle with some green onions and cilantro. Add salt and pepper if needed.
# Notes:
01 -
Swap chicken breast for thighs if you'd like the meat more tender
02 -
Both fresh and canned pineapple work wonderfully
03 -
Stir in sriracha or chili flakes for added heat
04 -
Stays fresh in the fridge for 3 to 4 days
05 -
Use tamari instead of soy sauce for a gluten-free option