Description
Pineapple Chicken Rice: A Delicious Tropical Twist on a Classic Dish
Ingredients
Scale
- 2 cups jasmine rice
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium pineapple, peeled, cored, and diced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- Rinse jasmine rice under cold water until clear. Combine with 4 cups water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until tender. Fluff with a fork.
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add diced chicken thighs seasoned with salt and pepper, cooking for about 5-7 minutes until browned.
- Stir in minced garlic and ginger; sauté for another minute until fragrant.
- Add diced red bell pepper and frozen peas; cook for an additional 3-4 minutes.
- Fold in diced pineapple and simmer for another 2-3 minutes.
- In a small bowl, mix soy sauce, oyster sauce, and sesame oil; pour over the chicken mixture, stirring well to coat evenly.
- Gently fold in cooked jasmine rice; adjust seasoning as needed before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Pineapple Chicken Rice Tropical