Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into chunks
- 1 cup pineapple chunks (fresh or canned)
- 1 cup jasmine rice
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons vegetable oil
- Fresh cilantro or green onions for garnish
Instructions
- Cook the rice according to package instructions and set aside.
- Heat vegetable oil in a skillet over medium heat.
- Cook chicken chunks until golden brown and cooked through, about 5-7 minutes.
- Add garlic and ginger, sauté until fragrant.
- Stir in pineapple chunks, soy sauce, and honey, cook for 2-3 minutes until heated through.
- Serve the pineapple chicken over rice, garnished with cilantro or green onions.
Notes
- Use fresh pineapple for best flavor.
- Adjust honey for sweetness preference.
- Can be made with chicken thighs for extra moistness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-Free (use gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal Kcal
- Sugar: 12 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 65 mg