Pineapple Chicken and Rice

Ingredients

•500g chicken, cubed: Choose boneless, skinless chicken breasts or thighs for the best results.

*Optional - 250g bacon

•1 cup pineapple, cubed: Fresh pineapple is ideal, but canned pineapple chunks work well too.

•1 onion, chopped.

•2 cloves garlic, minced: Fresh garlic cloves for a burst of flavor.

•1 red bell pepper, diced.

•1 cup jasmine or basmati rice.

•2 cups chicken broth.

•1 tbsp soy sauce.

•1 tsp grated ginger: Freshly grated ginger for a zesty kick.

•Green onions & sesame seeds for garnish: Adds a fresh and nutty finish.

Directions

Heat a tablespoon of olive oil in a large skillet over medium-high heat.
Add the cubed chicken and cook until golden brown on all sides, about 5-7 minutes.
Remove the chicken from the skillet and set aside. Cook the bacon if using.
In the same skillet, add the chopped onion, minced garlic, and diced red bell pepper.
Sauté until the vegetables are soft and fragrant, about 5 minutes.
Add the cubed pineapple and cook for an additional 2 minutes, allowing the flavors to meld together.
Stir in the rice, ensuring each grain is coated with the flavorful vegetable mixture.
Pour in the chicken broth, soy sauce, and grated ginger.
Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to low and cover the skillet.
Simmer for 18-20 minutes, or until the rice is tender and has absorbed all the
Return the cooked chicken to the skillet, stirring to combine all the ingredients.
Cook for an additional 2-3 minutes, ensuring the chicken is heated through.
Garnish with sliced green onions and a sprinkle of sesame seeds for a fresh and nutty finish.

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