Chicken and Pineapple Rice (Print Version)

# Ingredients:

→ Main Items

01 - 1 cup uncooked jasmine or basmati rice

02 - 1 pound of chicken breast, chopped into chunks

03 - 1 can (20 ounces) pineapple chunks, drained (save the liquid)

04 - 1 tablespoon of olive oil

→ Flavor Boosters

05 - 1/4 cup soy sauce

06 - 1 clove garlic, finely chopped

07 - 1 teaspoon fresh ginger, grated (or powdered if needed)

08 - 2 tablespoons honey

09 - 1 1/2 cups chicken stock

→ Veggies and Extras

10 - Fresh cilantro for topping

11 - 1/4 cup green onions, thinly sliced

12 - 1 red bell pepper, diced

13 - Salt and pepper to your liking

# Instructions:

01 - Warm up the olive oil in a big pan over medium heat. Cook the chicken pieces, stirring for about 6-7 minutes, until golden and fully done. Move them out of the skillet for now.

02 - Using the same pan, throw in the garlic, ginger, and red bell pepper. Cook for 2-3 minutes until they smell great and the pepper softens a bit.

03 - Mix the uncooked rice, honey, soy sauce, pineapple juice, and chicken stock into the pan. Stir it all together, let it boil, then lower the heat. Cover it up and cook for about 15-18 minutes until your rice is soft.

04 - After the rice is ready, toss in the pineapple chunks and cooked chicken. Let everything warm up for a few minutes, about 2-3 minutes.

05 - Sprinkle some salt, pepper, fresh cilantro, and green onions on top for garnish. Serve while it’s nice and hot.

# Notes:

01 - Perfect with canned or fresh pineapple chunks

02 - Feel free to switch up the vegetables to your taste

03 - Freezes well, so it’s good for prepping meals ahead

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