Ingredients
Scale
- 2 cups white rice
- 1 lb boneless chicken breasts, cubed
- 1 cup fresh pineapple chunks (or canned)
- 1 bell pepper (any color), diced
- 1 cup snap peas or snow peas
- 1 onion, diced
- 2 garlic cloves, minced
- ¼ cup soy sauce
- ¼ cup chicken broth
- 2 tbsp olive oil
- 2 tbsp honey (optional)
- 1 tsp ginger, grated
- Salt and pepper, to taste
- Green onions, for garnish (optional)
- Sesame seeds, for garnish (optional)
Instructions
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch.
- In a medium pot, combine the rinsed rice and 4 cups of water. Bring it to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is fluffy and water has been absorbed.
- Meanwhile, heat olive oil in a large skillet or wok over medium-high heat.
- Add the diced onion and minced garlic to the skillet. Sauté until onion is translucent and fragrant, about 2-3 minutes.
- Add the cubed chicken to the skillet. Cook for about 5-7 minutes, until golden brown and cooked through.
- Stir in the diced bell pepper and snap peas. Cook for an additional 3-4 minutes until veggies are tender yet crisp.
- In a small bowl, whisk together soy sauce, chicken broth, honey (if using), and ginger.
- Pour the sauce over the chicken and vegetables in the skillet. Add pineapple chunks and stir to coat evenly.
- Let mixture cook another 2-3 minutes, allowing sauce to thicken slightly.
- Season with salt and pepper to taste.
- Fluff cooked rice with fork and serve on plates. Top with pineapple chicken mixture.
- Garnish with sliced green onions and sesame seeds, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion