Sweet and savory pineapple chicken with jasmine rice cooked in one skillet for a light, family friendly dinner.

Scale

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

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1. Heat olive oil in a skillet and cook cubed chicken until lightly browned. Remove and set aside.

2. Sauté onion, garlic, ginger, and red bell pepper in the same skillet.

3. Add jasmine rice and stir for one minute.

4. Pour in chicken broth and soy sauce, then return chicken to the pan.

5. Cover and simmer for about 15 minutes until rice is tender.

6. Stir in pineapple during the final minutes of cooking.

7. Season with salt and pepper.

8. Top with green onions and sesame seeds before serving.

Fresh pineapple gives the best flavor.

Store leftovers up to 3 days in the refrigerator.