Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup pineapple chunks (fresh or canned)
- 1 cup jasmine rice
- 2 cups chicken broth
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 2 green onions, chopped
- 1 tbsp honey
- 1 tbsp cornstarch (optional for thickening)
Instructions
- Cook rice in chicken broth according to package instructions.
- In a large skillet, heat sesame oil over medium heat and cook diced chicken until browned and cooked through.
- Add garlic and cook for 1 minute until fragrant.
- Stir in pineapple chunks, soy sauce, and honey; cook for 2-3 minutes.
- If desired, mix cornstarch with a little water and add to skillet to thicken the sauce; cook until bubbly.
- Serve chicken and pineapple over cooked rice, garnished with chopped green onions.
Notes
- Use fresh pineapple for best flavor.
- Adjust soy sauce and honey for sweetness and saltiness to taste.
- Optional: sprinkle with sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-Free (if soy sauce is gluten-free)
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 12g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg