Ingredients
Scale
- 1 pound chicken breast, cut into bite-sized pieces
- 1 cup fresh pineapple juice
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 cups jasmine rice
- 1 cup pineapple chunks (fresh or canned)
- 1 bell pepper, chopped (any color)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Green onions, for garnish
Instructions
- Combine pineapple juice, soy sauce, garlic, and ginger in a bowl. Add the chicken and marinate for at least 30 minutes.
- Heat olive oil over medium heat in a large pot. Add the marinated chicken and sauté until cooked through, about 5-7 minutes.
- Add the jasmine rice to the pot, along with the chopped bell pepper and pineapple chunks. Stir to combine.
- Pour in 3 cups of water (or as instructed on the rice package) and bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes until rice is fluffy and the liquid is absorbed.
- Season with salt and pepper to taste.
- Serve hot, garnished with green onions.
Notes
For extra flavor, add chopped scallions or cilantro. Adjust the sweetness by varying the pineapple juice. For crunch, consider adding chopped nuts.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Hawaiian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 60mg