Ingredients:
- 2 boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 can (20 oz) pineapple chunks, drained (reserve juice)
- 1 cup jasmine rice
- 2 cups chicken broth
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
Directions:
- In a medium pot, bring chicken broth to a boil. Add rice, reduce heat, cover, and simmer for 15-20 minutes, until the rice is cooked and the liquid is absorbed. Set aside.
- In a small bowl, whisk together the reserved pineapple juice, soy sauce, honey, and cornstarch.
- Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
- Add garlic, onion, and bell pepper to the skillet. Sauté until the vegetables are softened, about 3-4 minutes.
- Stir in the pineapple chunks and the soy sauce mixture. Cook until the sauce thickens and everything is well combined, about 3-4 minutes.
- Serve the pineapple chicken over the cooked jasmine rice. Garnish with green onions and sesame seeds.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: 400 kcal per serving | Servings: 4 servings
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