Pineapple Chicken Jasmine Rice (Print-Friendly Version)
Chicken and pineapple combine with jasmine rice and veggies in a vibrant, satisfying skillet meal.
# Ingredients List:
→ Main Ingredients
01 -
450 g chicken breast, cut into cubes
02 -
250 g fresh pineapple, cut into cubes
03 -
1 tablespoon olive oil
04 -
1 medium onion, finely chopped
05 -
2 garlic cloves, minced
06 -
1 red bell pepper, diced
07 -
180 g jasmine rice
08 -
480 ml chicken broth
09 -
1 tablespoon soy sauce
10 -
1 teaspoon fresh ginger, grated
11 -
Salt, to taste
12 -
Black pepper, freshly ground, to taste
→ Garnishes
13 -
30 g green onions, thinly sliced
14 -
1 tablespoon sesame seeds
# How to Make It:
01 -
Heat olive oil in a large skillet over medium heat. Add cubed chicken breast and cook, stirring occasionally, until golden brown and thoroughly cooked. Transfer chicken to a separate plate and set aside.
02 -
In the same skillet, add chopped onion, minced garlic, and diced red bell pepper. Sauté for 3–4 minutes, stirring frequently, until vegetables are softened and onions appear translucent.
03 -
Add cubed pineapple to the skillet. Cook for 2 minutes until pineapple is lightly caramelized and fragrant.
04 -
Stir in jasmine rice, chicken broth, soy sauce, grated ginger, salt, and pepper. Mix to combine, then bring to a boil. Reduce heat to low, cover the skillet, and simmer for 18–20 minutes or until rice is tender and liquid is absorbed.
05 -
Return cooked chicken to the skillet, mixing thoroughly to distribute throughout the rice and vegetables. Heat through for 2 minutes.
06 -
Transfer to serving plates and garnish with sliced green onions and a sprinkle of sesame seeds.
# Extra Tips:
01 -
For enhanced flavour, marinate cubed chicken in a little soy sauce and ginger for 15 minutes prior to cooking.