Ingredients
- 2 boneless, skinless chicken breasts, diced
- 1 cup jasmine rice
- 1 ½ cups pineapple chunks (fresh or canned, drained)
- 1 cup pineapple juice
- 1 cup chicken broth
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tbsp cornstarch (optional, for thickening)
- ½ tsp garlic powder
- ½ tsp ginger powder
- ½ tsp chili flakes (optional)
- ½ cup bell peppers, diced
- ¼ cup green onions, chopped
- ¼ cup cashews (optional, for crunch)
- Salt and pepper to taste
Instructions
- Cook the Rice: In a pot, bring chicken broth and pineapple juice to a boil. Add jasmine rice, cover, and reduce heat to low. Cook for 15 minutes or until tender. Fluff with a fork and set aside.
- Sauté the Chicken: In a large skillet, heat olive oil over medium-high heat. Add diced chicken, season with salt, pepper, garlic powder, and ginger powder. Cook until browned and fully cooked.
- Prepare the Sauce: In a small bowl, mix soy sauce, honey, and cornstarch (if using). Pour over the cooked chicken and stir to coat.
- Add Veggies & Pineapple: Toss in bell peppers, pineapple chunks, and chili flakes. Stir-fry for another 2-3 minutes until everything is well combined.
- Combine & Serve: Mix in the cooked rice, stirring to combine all flavors. Garnish with green onions and cashews if using.
- Enjoy! Serve warm and savor the sweet and savory goodness!
Would you like to tweak anything in the recipe? 😊