Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1.5 lbs)
- 1 cup white rice (jasmine or basmati)
- 1 small onion, diced
- 1 teaspoon minced garlic
- 1 ½ cups chicken broth
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
- Salt and pepper to taste
Instructions
- Prepare the chicken and onion by dicing them into bite-sized pieces.
- Heat olive oil in a large skillet over medium-high heat and add the chicken. Sauté until golden brown.
- Stir in the onions and garlic, cooking until translucent.
- Add rice to the pan and toast for about 2 minutes.
- Pour in the chicken broth, soy sauce, and ground ginger; bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Add pineapple chunks, stir gently, cover again, and cook for an additional 5-10 minutes until rice is tender.
- Fluff the rice with a fork and serve garnished with chopped green onions and lime wedges.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 430
- Sugar: 9g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg