Description
This one-pan meal layers seared chicken, fragrant garlic-ginger rice, and caramel-kissed pineapple, simmered in a tangy soy-honey broth. Scallions and sesame seeds crown the glossy rice for a punchy finish.
Ingredients
- 1 lb boneless skinless chicken thighs, diced
- 2 cups long grain white rice
- 1 cup pineapple chunks
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cups chicken broth
- 2 tbsp vegetable oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 scallions, sliced
- 1 tsp sesame seeds
Instructions
- In a bowl combine soy sauce, honey, rice vinegar, garlic, and ginger to make a marinade.
- Add diced chicken to the marinade, stir to coat, and let rest for 15 minutes.
- Heat vegetable oil in a large skillet over medium heat.
- Add onion and bell pepper, cook until softened, about 4 minutes.
- Push vegetables to one side, add marinated chicken and sear until lightly browned, 5–6 minutes.
- Stir in rice, coating grains with oil and chicken juices for 2 minutes.
- Pour in chicken broth, bring to a boil, then reduce heat to low and cover.
- Simmer for 15 minutes, then gently stir in pineapple chunks.
- Cover and cook until rice is tender and liquid is absorbed, about 5 more minutes.
- Fluff rice with a fork, season with salt and pepper, and garnish with scallions and sesame seeds.
Notes
- Use fresh pineapple for the best texture or drain canned pineapple well to avoid excess liquid.
- Adjust honey and soy sauce to taste for a sweeter or more savory profile.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, substitute tamari for soy sauce.