Ingredients
- 2 cups boneless chicken (breast or thighs), chopped
- 1 cup fresh pineapple, chopped
- 1 cup long-grain white rice or jasmine rice, cooked
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 bell pepper (red, yellow, or green), chopped
- 3 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 2 tablespoons cooking oil (vegetable or sesame)
- Green onions or cilantro for garnish
Instructions
- Prep the ingredients: Chop the chicken, pineapple, bell pepper, onions, and garlic.
- Sauté aromatics: In a large skillet over medium heat, add the cooking oil. Once hot, toss in chopped garlic and onion.
- Brown the chicken: Add the chicken to the pan, seasoning with salt and pepper, and sauté for about 6-8 minutes or until the chicken is no longer pink.
- Incorporate the pineapple and veggies: Toss in the pineapple and bell pepper, cooking until the peppers soften, about 3-5 minutes.
- Mix the rice and sauces: Stir in the cooked rice, adding soy sauce and ginger, allowing everything to combine well.
- Garnish and serve: Remove from heat, top with green onions or cilantro, and serve hot.
Notes
Serve with a crisp garden salad or roasted veggies for a complete meal. This dish tastes best when fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free