Ingredients:
1 lb chicken breast, cut into bite-sized pieces
1 can (20 oz) pineapple chunks, drained (reserve juice)
1 cup jasmine rice, uncooked
1 red bell pepper, chopped
1 onion, chopped
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon ginger powder
Salt and pepper, to taste
2 green onions, chopped (optional)
Directions:
Cook the jasmine rice according to the package instructions, then set aside.
In a small bowl, mix the reserved pineapple juice, soy sauce, honey, garlic powder, ginger powder, salt, and pepper. Set this sauce mixture aside.
Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until golden and cooked through, about 5-7 minutes.
Add the chopped onion and red bell pepper to the skillet, cooking for an additional 3-4 minutes until they begin to soften.
Stir in the pineapple chunks and pour the sauce mixture over the chicken and vegetables. Cook for another 3-5 minutes, allowing the flavors to meld together.
Serve the chicken and pineapple mixture over the cooked jasmine rice.
Garnish with chopped green onions if desired, and enjoy!
Prep Time: 10 mins
Cooking Time: 20 mins
Total Time: 30 mins
Servings: 4
