1 cup jasmine rice
2 cups chicken broth
1 tbsp soy sauce
1 tsp grated ginger
Salt and pepper to taste
¼ cup green onions, sliced
1 tbsp sesame seeds
Instructions:
In a large skillet, heat the olive oil over medium heat. Add the cubed chicken and cook until browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened and fragrant.
Stir in the cubed pineapple and cook for an additional 2 minutes.
Add the jasmine rice, chicken broth, soy sauce, grated ginger, salt, and pepper to the skillet. Bring to a boil, then reduce the heat and let it simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed.
Return the cooked chicken to the skillet, mixing it in with the rice and pineapple. Heat everything through for a couple of minutes.
Serve the dish warm, garnished with sliced green onions and a sprinkle of sesame seeds.
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