Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Add the cubed chicken and cook until golden brown and fully cooked. Remove the chicken from the skillet and set it aside.1 pound chicken breast, 1 tablespoon olive oil
- In the same skillet, sauté the chopped onion, minced garlic, and diced red bell pepper until they have softened and become fragrant.1 onion, 2 cloves garlic, 1 red bell pepper
- Add the cubed pineapple to the skillet and cook for approximately 2 minutes to allow the natural sugars to caramelize slightly.1 cup pineapple
- Stir in the jasmine rice, chicken broth, soy sauce, grated ginger, salt, and pepper. Ensure the rice is well distributed.1 cup jasmine rice, 2 cups chicken broth, 1 tablespoon soy sauce, 1 teaspoon ginger, Salt and pepper
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 18-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
- Return the cooked chicken to the skillet and mix well to distribute the flavors evenly. Heat through for another minute.
- Serve the dish warm, garnished with sliced green onions and sesame seeds for added texture and flavor.1/4 cup green onions, 1 tablespoon sesame seeds
Notes
Always rinse your jasmine rice under cold water until the water runs clear to prevent excess starch and gumminess. Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days.
