Description
A delicious and savory dish combining chicken, rice, pineapple, and spices.
Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1 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
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- Chopped green onions, for garnish
- Lime wedges, for serving
Instructions
- Gather all your ingredients and dice the onion and chicken thighs into bite-sized pieces.
- Heat olive oil in a large skillet over medium-high heat.
- Add the diced chicken, season with salt, pepper, and red pepper flakes (if using), and sauté until golden brown (about 5-7 minutes).
- Stir in the diced onion and minced garlic; cook until the onion is translucent (2-3 minutes).
- Add rice to the pan; toast for about 2 minutes.
- Pour in chicken broth, soy sauce, and ground ginger; bring to a boil.
- Once boiling, reduce heat to low, cover the pan, and simmer for 15 minutes.
- Add pineapple chunks; stir gently and cover again for an additional 5-10 minutes until rice is tender.
- Fluff rice with a fork before serving; garnish with chopped green onions.
Notes
- This dish is best served immediately after cooking.
- You can adjust the spice level by varying the amount of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg