Ingredients
- 1 pound chicken breast, cubed
- 1 cup pineapple, cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked rice
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Optional green onions for garnish
Instructions
- Heat olive oil in a large skillet or deep pan over medium heat.
- Add cubed chicken, season with salt and pepper, and cook until lightly browned. Remove from the pan and set aside.
- In the same pan, sauté chopped onion until soft. Add minced garlic and cook for 30 seconds.
- Add uncooked rice, chicken broth, soy sauce, and brown sugar. Stir to combine and bring to a gentle boil.
- Reduce heat to low, cover, and simmer until rice is tender, about 20–25 minutes.
- Return the chicken to the pan along with the pineapple. Stir gently and cook for a few more minutes until heated through and well combined.
- Garnish with green onions if desired and serve warm.
Notes
- Use canned pineapple if fresh is not available, but drain it well.
- Add vegetables like bell peppers or snap peas for extra flavor and color.
- For added spice, mix in red pepper flakes or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 8g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg
