In a large skillet, heat olive oil over medium heat. Add the cubed chicken breast and cook for 5-6 minutes, or until browned and cooked through. Season with salt and pepper, then remove from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, add the chopped onion, garlic, and red bell pepper. Sauté for 3-4 minutes, until the vegetables are softened.
Cook the Rice:
Stir in the jasmine rice and cook for another 1-2 minutes, allowing the rice to lightly toast. Add the chicken broth, soy sauce, and grated ginger. Stir well, then bring to a simmer.
Simmer:
Once the liquid is simmering, reduce the heat to low, cover the skillet, and let it cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
Add Pineapple and Chicken:
Add the cubed pineapple and cooked chicken to the skillet. Stir gently to combine and heat through for an additional 2-3 minutes.
Serve:
Taste and adjust seasoning with more salt and pepper if necessary. Serve hot, garnished with additional fresh pineapple or herbs if desired.
Serving and Storage Tips:
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