Hawaiian Pineapple Chicken & Rice

🛒 Ingredients (Check Off As You Measure)

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 cup long-grain white rice, rinsed
• 1 can (20 oz) pineapple chunks in juice, drained, juice reserved
• 1 1/2 cups low-sodium chicken broth
• 3 tbsp low-sodium soy sauce
• 2 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/2 cup red bell pepper, diced (optional, for color)

🍳 Step-by-Step Instructions

1. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Season chicken with salt and pepper, then sear until golden on all sides, about 5-6 minutes. Remove chicken and set aside.
2. In the same skillet, add rice, garlic, and ginger. Stir for 1 minute until fragrant. Pour in reserved pineapple juice, chicken broth, soy sauce, and brown sugar. Scrape up any browned bits from the bottom.
3. Bring to a boil, then reduce heat to low. Return chicken to the skillet, cover, and simmer for 15 minutes.
4. Stir in pineapple chunks and diced bell pepper (if using). Cover and cook for another 5-7 minutes, until rice is tender and liquid is absorbed.
5. Fluff with a fork, let rest for 5 minutes, then serve warm. Garnish with green onions or sesame seeds if desired.