Ingredients
Scale
- 1 lb chicken breast, cut into cubes
- 1 cup pineapple, cut into cubes
- 2 cups chicken broth
- 1 cup jasmine rice
- 1 onion, chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- ¼ cup green onions, sliced
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
- 1 tsp ginger, grated
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium flame. Cook chicken until golden-brown (6–7 minutes), then set aside.
- In the same skillet, sauté onions, garlic, and bell peppers until softened. Add pineapple and caramelize for about 2–3 minutes.
- Stir in jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil.
- Reduce heat to low and cover the skillet; simmer for about 15–18 minutes until rice is tender.
- Fold the reserved chicken back into the rice mixture and garnish with green onions and sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg