Pineapple Chicken and Rice
Ingredients:
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
1 cup jasmine rice (or long-grain rice)
1 1/2 cups chicken broth
1 cup pineapple chunks (fresh or canned)
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar (or white vinegar)
1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
1/4 teaspoon red pepper flakes (optional, for heat)
Salt and pepper, to taste
2 tablespoons chopped green onions (for garnish)
2 tablespoons sesame seeds (for garnish)
Instructions:
Sear the Chicken:
In a large skillet or pan, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the pan and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the pan and set it aside.
Sauté the Vegetables:
In the same pan, add the remaining tablespoon of olive oil. Add the diced onion and red bell pepper. Sauté for 3-4 minutes until the vegetables soften. Add the minced garlic and cook for an additional minute.
Cook the Rice:
Stir the rice into the pan with the vegetables, and cook for 1 minute to lightly toast the rice. Pour in the chicken broth, soy sauce, honey, rice vinegar, ginger, and red pepper flakes (if using). Bring the mixture to a simmer.
Add Pineapple and Chicken:
Stir in the pineapple chunks and the cooked chicken. Cover the pan and reduce the heat to low. Cook for 18-20 minutes, or until the rice is tender and has absorbed all the liquid.
Garnish and Serve:
Once the rice is cooked, fluff it with a fork and garnish with chopped green onions and sesame seeds. Serve immediately.
Recipe Notes:
You can substitute jasmine rice with brown rice or basmati, but adjust the cooking time and liquid as needed.
For added flavor, you can grill the pineapple chunks before adding them to the dish.
No comments: