Description
A flavorful and easy one-pan meal featuring tender chicken thighs, sweet pineapple chunks, and fragrant jasmine rice simmered together with aromatic vegetables and a savory soy sauce glaze.
Ingredients
Scale
Protein and Produce
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned)
- 1 bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
Pantry Items
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat oil: Heat olive oil in a large skillet over medium heat to prepare for sautéing the vegetables and cooking the chicken evenly.
- Sauté vegetables: Add the diced onion and bell pepper to the skillet and cook until softened, about 5 minutes, which builds the flavor base of the dish.
- Add aromatics: Stir in the minced garlic and grated ginger, cooking for an additional minute to release their fragrant aromas.
- Cook chicken: Add the bite-sized chicken pieces to the skillet, seasoning them with salt and pepper. Brown the chicken evenly for 5 to 7 minutes until cooked through.
- Add rice and liquids: Stir in the jasmine rice, chicken broth, soy sauce, and pineapple chunks. Bring the mixture to a rolling boil.
- Simmer: Reduce the heat to low, cover the skillet, and let simmer for 15 to 20 minutes until the rice is fully cooked and has absorbed the liquid.
- Rest and fluff: Remove the skillet from heat and let it sit, covered, for 5 minutes before fluffing the rice with a fork to combine all flavors.
Notes
- For extra heat, add a pinch of red pepper flakes with the garlic and ginger.
- Use fresh pineapple for a more vibrant flavor, but canned chunks work well too—just drain them before adding.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- Can be served with steamed greens or a side salad for a well-rounded meal.
- To make it gluten free, use tamari instead of soy sauce.
