Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 1 cup jasmine rice
• 1 1/2 cups pineapple chunks (fresh or canned, drained)
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1/2 teaspoon ginger powder
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 2 cups chicken broth
• Salt and pepper to taste

Directions

• In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
• Add the chicken pieces to the pan and season with salt, pepper, and ginger powder. Cook until the chicken is browned on all sides, about 6-7 minutes.
• Stir in the soy sauce, honey, and red pepper flakes (if using). Add the pineapple chunks and cook for another 2-3 minutes to allow the flavors to blend.
• Add the rice to the pan, stirring to coat the grains in the sauce. Pour in the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes, or until the rice is fully cooked and the liquid is absorbed.
• Once done, fluff the rice with a fork and garnish with fresh cilantro. Serve hot

Notes

• 6-8-25 1/2 Recipe
• I used
• Brown Rice
• Fresh Ginger, Grated
• 1/2 Red Bell Pepper, Chopped
• Sichuan Pepper Flakes
• Basil, Fresh

Photos