Description
This vibrant, one-skillet meal combines tender, pan-seared chicken with sweet pineapple chunks and fluffy jasmine rice. It is the perfect fusion dish for busy weeknights, offering a balanced blend of savory and sweet notes with minimal cleanup. By simmering everything together, the jasmine rice absorbs the ginger-infused broth, creating a deeply aromatic and satisfying meal that is both nutritious and effortless to prepare.
Ingredients
1.5 lbs boneless skinless chicken breast, cut into bite-sized pieces
1.5 cups jasmine rice, rinsed
1 can (20 oz) pineapple chunks in juice, drained (reserve juice)
2 cups chicken broth (halal certified)
3 tbsp soy sauce
1 tbsp freshly grated ginger
2 cloves garlic, minced
1 tbsp vegetable oil
2 green onions, sliced
Salt and black pepper to taste
Instructions
Heat vegetable oil in a large skillet over medium-high heat.
Season chicken with salt and pepper and sear until golden brown; remove and set aside.
In the same skillet, sauté garlic and ginger until fragrant.
Add the rinsed rice and stir for 1-2 minutes to toast slightly.
Pour in the chicken broth, reserved pineapple juice, and soy sauce, bringing the mixture to a simmer.
Add chicken back into the skillet and cover with a tight-fitting lid.
Reduce heat to low and cook for 15-18 minutes until rice is tender and liquid is absorbed.
Fold in pineapple chunks and garnish with sliced green onions before serving.
Notes
Ensure chicken broth is pork-free and alcohol-free for compliance. Store leftovers in an airtight container for up to 3 days in the refrigerator. For extra texture, top with toasted cashews or sesame seeds.
- Prep Time: 15
- Cook Time: 25
- Category: Meals
- Method: Stir-fry and Steaming
- Cuisine: Fusion