Pineapple Chicken and Rice
| For the Chicken marinade | |
| 700 g | Chicken breasts or thighs, boneless and skinless, cut into bite-sized pieces |
| ¼ cup | Soy sauce |
| ¼ cup | Pineapple juice (from the canned pineapple) |
| 3 cloves | Garlic, minced |
| 1 tbsp | Ginger, grated |
| 2 tbsp | Honey |
| 1 tbsp | Rice vinegar |
| For the rice | |
| 1 cup | Long-grain white rice |
| 2 cups | Chicken broth |
| ½ tsp | Salt |
| For the pineapple Chicken | |
| 2 tbsp | Olive oil |
| 1 large | Bell pepper, diced (red, yellow, or green) |
| 1 medium | Onion, chopped |
| 1 can | Pineapple chunks, drained (reserve the juice for the marinade) |
| 2 tbsp | Soy sauce |
| 1 tbsp | Cornstarch |
| 2 tbsp | Water |
| 2 | Green onions, sliced (for garnish) |
| 1 tbsp | Sesame seeds (optional, for garnish) |
| Marinate the Chicken |
| Prepare the marinade: In a mixing bowl, combine the soy sauce, pineapple juice, minced garlic, grated ginger, honey, and rice vinegar. |
| Marinate the chicken: Add the bite-sized chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor. |
| Cook the Rice |
| Cook the rice: In a pot, bring the chicken broth to a boil. Add the rice and salt, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving. |
| Cook the Pineapple Chicken |
| Heat the oil: In a large skillet or wok, heat the olive oil over medium-high heat. |
| Cook the chicken: Remove the chicken from the marinade and add it to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside. |
| Cook the vegetables: In the same skillet, add the diced bell pepper and chopped onion. Cook for 3-4 minutes, until the vegetables are tender. |
| Add the pineapple: Add the drained pineapple chunks to the skillet and cook for another 2 minutes, until heated through. |
| Combine and Serve |
| Prepare the sauce: In a small bowl, whisk together the soy sauce, cornstarch, and water to create a slurry. |
| Combine everything: Return the cooked chicken to the skillet with the vegetables and pineapple. Pour the cornstarch slurry over the mixture and stir well to combine. Cook for an additional 2-3 minutes, until the sauce has thickened and everything is well coated. |
| Garnish: Sprinkle with sliced green onions and sesame seeds if desired. |
| Serve |
| Serve hot: Serve the Pineapple Chicken over the cooked rice. Enjoy this flavorful and satisfying meal with your family and friends! |
| Tips for Perfect Pineapple Chicken and Rice |
| Use fresh ingredients: Fresh garlic, ginger, and vegetables enhance the flavor of the dish. |
| Marinate longer: For more intense flavor, marinate the chicken for up to 2 hours. |
| Adjust sweetness: Add more honey if you prefer a sweeter dish or reduce it for less sweetness. |
| Use fresh pineapple: For an even fresher taste, use fresh pineapple instead of canned. |