This tropical twist on classic chicken and rice is a delicious and easy meal. The sweet and tangy pineapple complements the savory chicken and rice perfectly.
Ingredients:
- 1 cup long-grain rice
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 (14.5-ounce) can pineapple chunks in juice, drained
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- Salt and pepper to taste
Instructions:
- Cook the rice: Follow the package instructions to cook the rice.
- Sauté the chicken and vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside. Add the onion, red bell pepper, and garlic to the skillet and cook until softened, about 5 minutes.
- Combine the sauce and pineapple: In a small bowl, whisk together the chicken broth, soy sauce, cornstarch, brown sugar, salt, and pepper. Add the pineapple chunks to the sauce.
- Finish cooking the chicken: Return the chicken to the skillet and pour the sauce over it. Bring the sauce to a boil, then reduce heat to low and simmer until the chicken is cooked through and the sauce has thickened, about 5 minutes.
- Serve: Serve the chicken and sauce over the cooked rice.