Tender chicken, pineapple, bell peppers, and rice combine in a vibrant, sweet-savory skillet dish.
# Components:
→ Proteins
01 - 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
→ Rice
02 - 1 cup long-grain white rice, rinsed
→ Vegetables and Fruit
03 - 1 red bell pepper, cut into strips
04 - 1 yellow bell pepper, cut into strips
05 - 1 cup fresh pineapple chunks, drained if canned
06 - 1 small yellow onion, diced
07 - 2 cloves garlic, minced
08 - 2 green onions, sliced for garnish
→ Sauce
09 - 1/4 cup low-sodium soy sauce
10 - 1/4 cup pineapple juice
11 - 2 tablespoons honey or brown sugar
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon sesame oil
14 - 1/2 teaspoon ground black pepper
→ Other
15 - 2 tablespoons vegetable oil for sautéing
16 - 2 cups low-sodium chicken broth
17 - 1 tablespoon cornstarch mixed with 2 tablespoons water, optional for thickening
# Method:
01 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until browned on all sides, approximately 5 minutes. Transfer to a plate.
02 - Add remaining 1 tablespoon oil to the skillet. Sauté onion and garlic for 2 minutes until fragrant. Add bell peppers and cook for 3 to 4 minutes until slightly softened.
03 - Stir in rice and toast for 1 minute. Return the cooked chicken to the pan.
04 - In a bowl, whisk together soy sauce, pineapple juice, honey, rice vinegar, sesame oil, and black pepper. Pour over the chicken and vegetables.
05 - Add chicken broth and pineapple chunks. Bring to a boil, then reduce heat to low, cover, and simmer for 18 to 20 minutes until rice is tender and liquid is absorbed.
06 - If a thicker sauce is preferred, stir in the cornstarch slurry and cook for 1 to 2 minutes until thickened.
07 - Remove from heat. Fluff the rice gently, garnish with sliced green onions, and serve hot.
