Pineapple Chicken and Rice

Instructions

Step 1 Cook the jasmine rice according to package instructions and allow it to cool slightly.
/n Step 2 Heat olive oil in a large skillet or wok over medium-high heat.
/n Step 3 Add the cubed chicken and cook for about 5–6 minutes until browned and fully cooked.
/n Step 4 Stir in the minced garlic and cook for about 30 seconds until fragrant.
/n Step 5 Add the diced red bell pepper and cook for 2–3 minutes until slightly softened.
/n Step 6 Add the pineapple cubes and cook for another 2 minutes.
/n Step 7 Stir in the cooked rice and mix well with the chicken and vegetables.
/n Step 8 In a small bowl combine soy sauce, oyster sauce, sesame oil, honey, rice vinegar, ginger, and black pepper.
/n Step 9 Pour the sauce over the rice mixture and stir until everything is evenly coated.
/n Step 10 Cook for another 2–3 minutes while stirring to allow the flavors to combine.
/n Step 11 Remove from heat and sprinkle sliced green onions and sesame seeds on top.
/n Step 12 Serve warm and enjoy.

Storage and Reheating Tips

Store leftover pineapple chicken and rice in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet over medium heat with a small splash of water or soy sauce to restore moisture, or microwave in short intervals while stirring in between. This dish also works well for meal prep and can be portioned into individual containers for easy lunches.