This one-pan chicken and rice combines pineapple, bell pepper, onion, garlic, ginger, soy sauce, and jasmine rice. It makes four servings in about 40 minutes.
Ingredients
- 1 lb. chicken breast, cubed
- 1 cup pineapple, cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- Salt and pepper, to taste
- ¼ cup sliced green onions
- 1 tablespoon sesame seeds
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Cook the chicken cubes until golden and 165°F (74°C), then set aside.
- Cook the onion, garlic, and bell pepper in the same skillet until softened.
- Add the pineapple and cook for 2 minutes.
- Stir in the rice, broth, soy sauce, ginger, salt, and pepper. Bring to a boil.
- Reduce the heat, cover, and simmer for 18–20 minutes, until the rice is cooked.
- Return the chicken and heat through.
- Divide into four servings and garnish with green onions and sesame seeds.
Allow 10 minutes for preparation and 30 minutes for cooking.
