A colorful skillet with chicken, pineapple, bell peppers, and rice in a flavorful sweet-savory sauce.
# What You'll Need:
→ Proteins
01 - 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
→ Rice
02 - 1 cup long-grain white rice, rinsed
→ Vegetables & Fruit
03 - 1 red bell pepper, cut into strips
04 - 1 yellow bell pepper, cut into strips
05 - 1 cup fresh pineapple chunks, drained if canned
06 - 1 small yellow onion, diced
07 - 2 cloves garlic, minced
08 - 2 green onions, sliced for garnish
→ Sauce
09 - 1/4 cup low-sodium soy sauce
10 - 1/4 cup pineapple juice
11 - 2 tablespoons honey or brown sugar
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon sesame oil
14 - 1/2 teaspoon ground black pepper
→ Other
15 - 2 tablespoons vegetable oil for sautéing
16 - 2 cups low-sodium chicken broth
17 - 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening, optional
18 - Salt to taste
# Steps to Follow:
01 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook until browned on all sides, approximately 5 minutes. Transfer to a plate.
02 - Add remaining 1 tablespoon oil to the skillet. Sauté onion and garlic for 2 minutes until fragrant. Add bell peppers and cook 3-4 minutes until slightly softened.
03 - Stir in rice and toast for 1 minute. Return chicken to the pan.
04 - Whisk together soy sauce, pineapple juice, honey, rice vinegar, sesame oil, and black pepper in a bowl. Pour mixture over chicken and vegetables.
05 - Add chicken broth and pineapple chunks. Bring to a boil, reduce heat to low, cover, and simmer 18-20 minutes until rice is tender and liquid is absorbed.
06 - Stir in cornstarch slurry if thicker consistency is preferred. Cook 1-2 minutes until thickened.
07 - Remove from heat, fluff rice gently, garnish with sliced green onions, and serve hot.
