Ingredients
Scale
- 1 lb Chicken Breast or Thighs (boneless, skinless)
- 1 cup Jasmine or Basmati Rice
- 1 cup Pineapple Chunks (fresh or canned in juice)
- 3 tbsp Soy Sauce (or Coconut Aminos for gluten-free)
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1 ½ cups Chicken Broth
- 1 cup Bell Peppers, diced (optional)
- ¼ cup Cashews or Peanuts (optional)
- ½ tsp Chili Flakes (optional)
- 1 tbsp Oil (for cooking)
- Fresh Cilantro and Sesame Seeds (for garnish)
Instructions
- Prepare Ingredients: Dice chicken, pineapple, and vegetables. Mix soy sauce, pineapple juice, honey, ginger, garlic, and sesame oil.
- Cook Chicken: Heat oil in a skillet, cook chicken until golden brown (5-7 minutes). Remove and set aside.
- Sauté Vegetables: In the same skillet, sauté diced vegetables for 3-5 minutes.
- Combine Ingredients: Add chicken back in with pineapple and vegetables.
- Add Sauce: Pour in the sauce and simmer for 3-5 minutes.
- Add Rice: Stir in pre-cooked rice and cook for 2-3 minutes.
- Garnish: Top with cilantro and sesame seeds. Serve hot.
Notes
- Substitute rice with quinoa or cauliflower rice for a low-carb option.
- Swap soy sauce with coconut aminos for gluten-free needs.
- Add chili flakes or sriracha for extra spice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pan, Sautéing
- Cuisine: Asian-Inspired, Tropical
- Diet: Gluten Free
Nutrition
- Serving Size: 1 plate
- Calories: 350-400 kcal
- Sugar: 12-15g
- Sodium: 600-800mg
- Fat: 8-12g
- Saturated Fat: 2-3g
- Unsaturated Fat: 6-9g
- Trans Fat: 0g
- Carbohydrates: 45-50g
- Fiber: 3-5g
- Protein: 25-30g
- Cholesterol: 75-90mg