Description
Enjoy a vibrant Pineapple Chicken Rice featuring tender chicken thighs, sweet pineapple, and colorful vegetables tossed with fragrant jasmine rice and a savory sauce for a delicious tropical twist.
Ingredients
- 2 cups jasmine rice
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium pineapple, peeled, cored, and diced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, chopped
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a medium saucepan, combine rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until tender.
3. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
4. Heat vegetable oil in a large skillet or wok over medium-high heat.
5. Add chicken, season with salt and pepper, and cook for 5–7 minutes until browned and cooked through.
6. Stir in garlic and ginger, cooking for 1–2 minutes until fragrant.
7. Add red bell pepper and peas; cook for 3–4 minutes until tender.
8. Gently fold in diced pineapple and cook for 2–3 minutes.
9. In a small bowl, mix soy sauce, oyster sauce, and sesame oil, then pour over the chicken and vegetables. Simmer for 2–3 minutes.
10. Add the cooked rice to the skillet and gently fold until well combined and heated through.
11. Taste and adjust seasoning as needed, garnish with green onions, and serve immediately.
Notes
For extra flavor, marinate the chicken in soy sauce and ginger for 30 minutes before cooking.
Customize with additional vegetables such as carrots, snap peas, or broccoli.
Store leftovers in the refrigerator for up to 3 days and reheat gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 14g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg