Ingredients

• 1 pound chicken breast, cubed
• 1 cup pineapple, cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup jasmine rice
• 2 cups chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• 1/4 cup green onions, sliced
• 1 tablespoon sesame seeds

Instructions

Step 1: Prepare the Ingredients

1. Chop the Ingredients: Begin by cubing the chicken breast and pineapple. Chop the onion, dice the red bell pepper, and mince the garlic.
2. Rinse the Rice: Rinse the jasmine rice under cold water to remove excess starch. This helps keep the rice fluffy instead of sticky.

Step 2: Cook the Chicken

1. Heat the Oil: In a large skillet over medium-high heat, add 1 tablespoon of olive oil.
2. Sauté the Chicken: Add the cubed chicken to the skillet, seasoning with a pinch of salt and pepper. Cook for about 4-5 minutes, until the chicken is golden brown on the outside and cooked through. Transfer the cooked chicken to a plate and set aside.

Step 3: Cook the Aromatics

1. Sauté Onion and Garlic: In the same skillet, add the chopped onion and minced garlic. Sauté for about 2 minutes, or until the onion becomes translucent and the garlic is fragrant.
2. Add the Bell Pepper: Add the diced red bell pepper to the skillet, cooking for another 2-3 minutes until it starts to soften.

Step 4: Add Rice and Liquids

1. Add Rice: Stir in the rinsed jasmine rice with the vegetables, stirring to coat the rice with the oil and flavors.
2. Add Chicken Broth and Seasonings: Pour in the chicken broth, soy sauce, and grated ginger. Stir to combine all the ingredients evenly.
3. Season: Add salt and pepper to taste, keeping in mind that soy sauce adds some saltiness.

Step 5: Simmer and Cook the Rice

1. Bring to a Boil: Increase the heat to bring the mixture to a gentle boil.
2. Simmer: Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15-18 minutes, or until the rice is fully cooked and the liquid is absorbed.

Step 6: Add Pineapple and Chicken

1. Stir in Pineapple and Chicken: Once the rice is cooked, add the cooked chicken and pineapple cubes back into the skillet. Stir to combine.
2. Heat Through: Cover and cook for another 2-3 minutes to heat everything through and let the flavors meld.

Step 7: Garnish and Serve

1. Add Green Onions and Sesame Seeds: Remove the skillet from the heat. Sprinkle the sliced green onions and sesame seeds over the top for a fresh garnish.
2. Serve: Serve the Hawaiian Pineapple Chicken and Rice warm, either straight from the skillet or plated individually.

Nutrition Facts (Approximate per Serving, 1/4 of Recipe)

• Calories: 390 kcal
• Carbohydrates: 47g
• Protein: 25g
• Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 55mg
• Sodium: 500mg
• Fiber: 2g
• Sugars: 7g

Note: Nutrition values may vary based on exact ingredients and portion sizes.

FAQs

1. Can I use canned pineapple instead of fresh?

• Yes, canned pineapple works well in this recipe. Just be sure to drain it thoroughly to prevent excess moisture in the skillet.

2. Can I use brown rice instead of jasmine rice?

• Absolutely! Brown rice adds more fiber but will take longer to cook. Increase the simmering time by about 10-15 minutes, and add extra broth if needed.

3. What other vegetables can I add?

• Feel free to add vegetables like snap peas, zucchini, or carrots. Just add them in step 3 when you add the bell pepper for even cooking.

4. Can I make this recipe vegetarian?

• Yes! Substitute the chicken with tofu or chickpeas and use vegetable broth in place of chicken broth for a vegetarian version.

5. Can I make this dish spicy?

• If you’d like some heat, add a pinch of red pepper flakes or a chopped chili pepper when sautéing the onion and garlic.

Tips for Success

• Don’t Skip Rinsing the Rice: Rinsing jasmine rice removes excess starch, ensuring the grains remain separate and fluffy.
• Adjust Cooking Time as Needed: Keep an eye on the rice while it’s simmering. If it’s done before the liquid is fully absorbed, simply uncover the skillet for the last few minutes to let some moisture evaporate.
• Add Pineapple at the End: Adding the pineapple towards the end keeps it from becoming mushy and preserves its sweet flavor.
• Season to Taste: Depending on your chicken broth and soy sauce, you may need more or less salt. Taste as you go and adjust accordingly.
• Use Fresh Ginger: Fresh ginger has a stronger, fresher taste than ground ginger, making a difference in the overall flavor.

Storage Tips

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a little chicken broth to prevent the rice from drying out.
• Freezing: You can freeze the cooked dish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop, adding a little extra broth if needed.
• Meal Prep: This recipe is great for meal prep! Divide into individual containers for quick, ready-to-go lunches or dinners during the week.

Conclusion

Hawaiian Pineapple Chicken and Rice Skillet is an easy, delicious way to bring a touch of the tropics to your dinner table. This one-pan meal has all the flavors of a Hawaiian-inspired dish with tender chicken, sweet pineapple, and perfectly cooked jasmine rice. It’s not only tasty but also nutritious and balanced, making it a wonderful option for a weekday dinner or family gathering. With a beautiful garnish of green onions and sesame seeds, this meal is as appealing to the eyes as it is to the taste buds. Enjoy the sweet and savory harmony, and let this dish transport you to a tropical paradise, right in your own kitchen!