Description
A comforting sweet-and-savory chicken dish served over fluffy rice, perfect for family dinners and weeknight meals.
Ingredients
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1½ pounds (680 g) boneless, skinless chicken breast, cubed
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1½ cups (250 g) pineapple chunks
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1½ cups (300 g) long-grain white rice
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3 cups (720 ml) water
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2 tablespoons vegetable oil
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1 medium onion (150 g), chopped
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3 cloves garlic (9 g), minced
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1 teaspoon fresh ginger (5 g), grated
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1 cup (150 g) bell peppers, sliced
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¼ cup (60 ml) soy sauce
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3 tablespoons honey (63 g)
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½ cup (120 ml) chicken broth
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1 teaspoon salt
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½ teaspoon black pepper
Instructions
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Rinse the rice and cook it with water and a pinch of salt according to package instructions. Set aside.
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Season the chicken with salt and black pepper.
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Heat oil in a large skillet over medium heat. Sauté onion for 3–4 minutes until soft.
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Add garlic and ginger and cook for 30 seconds.
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Add chicken and cook for 6–8 minutes until golden and cooked through.
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Stir in pineapple and bell peppers.
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Mix soy sauce, honey, and chicken broth, then pour over the chicken.
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Simmer for 5–7 minutes until the sauce thickens slightly.
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Serve hot over cooked rice.
Notes
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Fresh or canned pineapple can be used.
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Adjust sweetness by increasing or reducing honey.
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Leftovers keep well in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes