Ingredients

Scale

1 pound chicken breast, cubed – You can also use chicken thighs for a juicier texture.
1 cup pineapple, cubed – Fresh pineapple is best, but canned pineapple (drained) works well too.
1 tablespoon olive oil – Can be substituted with vegetable oil or avocado oil.
1 onion, chopped – Yellow or red onion will work.
2 cloves garlic, minced – Fresh garlic is best, but garlic powder can be used in a pinch.
1 red bell pepper, diced – Adds color and sweetness; you can use yellow or green bell peppers as well.
1 cup jasmine rice – Long-grain white rice or basmati rice can also be used.
2 cups chicken broth – Enhances flavor; vegetable broth can be used for a lighter taste.
1 tablespoon soy sauce – Adds umami; use low-sodium soy sauce for less salt.
1 teaspoon ginger, grated – Fresh ginger provides the best flavor, but ground ginger works as a substitute.
Salt and pepper to taste – Adjust according to preference.
1/4 cup green onions, sliced – For garnish and freshness.
1 tablespoon sesame seeds – Optional, but adds a nutty crunch.

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Instructions

1. Cook the Chicken

Heat the olive oil in a large skillet over medium heat.
Add the cubed chicken and cook until golden brown, about 5-7 minutes.
Remove the chicken from the skillet and set aside.

💡 Tip: To ensure the chicken stays juicy, avoid overcrowding the pan. Cook in batches if needed.

2. Sauté the Aromatics

In the same skillet, add the chopped onion and minced garlic.
Cook for about 2 minutes until fragrant.
Add the diced red bell pepper and cook for another 2 minutes until slightly softened.

💡 Tip: Stir frequently to prevent burning. If the mixture seems dry, add a splash of chicken broth.

3. Add the Pineapple and Rice

Stir in the cubed pineapple and cook for 2 minutes to release its natural sweetness.
Add the jasmine rice and stir well to coat with the flavors.

💡 Tip: If using canned pineapple, drain it well to prevent excess liquid in the dish.

4. Simmer the Dish

Pour in the chicken broth, soy sauce, and grated ginger.
Season with salt and pepper.
Bring to a boil, then reduce heat to low. Cover and let simmer for 18-20 minutes or until the rice is fully cooked.

💡 Tip: Keep the lid on while the rice cooks to trap steam and ensure even cooking.

5. Combine Everything

Once the rice is cooked, return the chicken to the skillet.
Stir everything together to combine flavors. Cook for 2-3 minutes until heated through.

💡 Tip: If the rice seems too dry, add a splash of chicken broth or water to loosen it.

6. Garnish and Serve

Sprinkle with sliced green onions and sesame seeds.
Serve hot and enjoy!

💡 Tip: For extra flavor, drizzle with a bit of sesame oil before serving.

Notes

❌ Rice is undercooked or too dry – Add a bit more broth and let it cook for a few extra minutes, covered.
❌ Rice is too mushy – Reduce the liquid next time or cook uncovered for a few extra minutes.
❌ Chicken is too dry – Searing at a high temperature helps lock in juices. Try marinating the chicken in soy sauce before cooking.
❌ Dish is too sweet – Balance the sweetness with a little extra soy sauce or a squeeze of lime juice.
❌ Dish lacks flavor – Adjust the seasoning by adding more ginger, garlic, or a dash of soy sauce.

Author: Rosa
Prep Time: 10 minutes
Cook Time: 30 minutes