Ingredients
Method
Preparation
- Start by rinsing 1 cup of jasmine rice under cold water.
- In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the rinsed rice, cover, and reduce the heat to low. Let it cook for about 18 minutes or until the liquid absorbs and the rice becomes fluffy. Remove from heat and let it sit with the lid on.
Cooking the Chicken
- While the rice cooks, heat a large skillet over medium-high heat.
- Add diced chicken breast and season with salt, pepper, and ginger paste. Cook until the chicken is browned and fully cooked, about 6-8 minutes.
Adding the Aromatics
- Once the chicken is cooked, add minced garlic and the soy sauce to the pan. Stir for 1-2 minutes until fragrant.
Incorporating Pineapple
- Next, add the pineapple chunks into the skillet. Stir everything to combine and let it simmer on low heat for another 5 minutes, allowing the flavors to meld.
Serving
- Fluff the rice with a fork and serve it topped with the pineapple chicken mixture.
- Don’t forget to garnish with chopped green onions!
Notes
For variations, consider switching up the protein with shrimp, tofu, or pork. Add toasted sesame oil after cooking for depth, or sprinkle red pepper flakes for heat. Store leftovers in an airtight container for up to 3 days.