Tropical Pineapple Chicken with Jasmine Rice Recipe
This tropical dish features tender chicken marinated in a sweet and savory sauce, combined with fresh pineapple and jasmine rice for a delightful meal.
Ingredients
- 2 cups jasmine rice
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup fresh pineapple chunks or canned, drained
- 1 bell pepper red or yellow, diced
- 1 medium onion finely chopped
- 3 cloves garlic minced
- ¼ cup soy sauce
- ¼ cup honey
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger grated
- ½ teaspoon crushed red pepper flakes optional for a kick
- 2 tablespoons vegetable oil
- ¼ cup green onions chopped (for garnish)
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Rinse the jasmine rice under cold water until clear, then cook with 4 cups of water and a pinch of salt for 15-18 minutes.
- In a bowl, whisk soy sauce, honey, sesame oil, ginger, and red pepper flakes, then marinate chicken for at least 15 minutes.
- Heat vegetable oil in a skillet, sauté marinated chicken for 5-7 minutes until golden brown, then set aside.
- In the same skillet, sauté onion and bell pepper for 3-4 minutes, then add garlic and cook for another minute.
- Return chicken to the skillet with reserved marinade, pineapple, and cooked rice, stir and cook for 3-5 minutes.
- Season with salt and pepper, then remove from heat and serve garnished with green onions and sesame seeds.
Notes
For an appealing presentation, serve in a hollowed-out pineapple half.