Ingredients:
1 pound chicken breast, cubed
1 cup pineapple, cubed
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 cup jasmine rice
2 cups chicken broth
1 tablespoon soy sauce
1 teaspoon ginger, grated
Salt and pepper to taste
1/4 cup green onions, sliced
1 tablespoon sesame seeds
Directions:
1. Sear the Chicken and Pineapple
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the cubed chicken breast with a pinch of salt and pepper, then add it to the pan. Cook for 4 to 5 minutes until the chicken starts to brown and develop a nice color. Toss in the cubed pineapple and let it cook for another 2 minutes until the edges get slightly caramelized. Remove both the chicken and pineapple from the skillet and set them aside on a plate.
2. Sauté the Veggies and Aromatics
Turn the heat down to medium. In the same skillet, add the chopped onion, diced red bell pepper, minced garlic, and grated ginger. Sauté for about 3 minutes, stirring occasionally, until the vegetables soften and become highly fragrant.
3. Toast the Jasmine Rice
Pour the jasmine rice directly into the skillet with the sautéed vegetables. Stir well and let the rice toast for about 1 minute. Toasting helps enhance the naturally nutty aroma of the jasmine rice and ensures the grains stay beautifully separate after cooking.
4. Combine Liquids and Simmer
Pour in the chicken broth and soy sauce, stirring gently to scrape up any flavorful, caramelized bits stuck to the bottom of the pan. Bring the liquid to a boiling point. Once boiling, stir the cooked chicken and pineapple back into the skillet, distributing them evenly throughout the rice.
5. Cover and Steam
Turn the heat down to low, cover the skillet with a tight-fitting lid, and let it simmer undisturbed for 15 to 18 minutes. Do not lift the lid during this time—the steam is essential for the rice to completely absorb the liquid and become perfectly tender.
6. Fluff and Garnish
Remove the skillet from the heat and let it sit covered for 5 minutes to rest. Take off the lid and fluff the rice gently with a fork. Scatter the sliced green onions and sesame seeds over the top for a fresh crunch, and serve hot right away!