1 lb (450g) chicken breast, cut into bite-sized pieces
2 tablespoons vegetable oil
1/2 cup diced onion
2 cloves garlic, minced
1 cup pineapple chunks (fresh or canned, drained)
1 bell pepper (red or green), chopped
1 cup chicken broth
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon cornstarch (optional, for thickening)
Salt and pepper to taste
For the Rice:
1 cup long-grain white rice
2 cups water or chicken broth
1 tablespoon vegetable oil
Salt to taste
Instructions:
Cook the Rice:
Rinse the rice under cold water until the water runs clear.
In a medium pot, heat the vegetable oil over medium heat.
Add the rice and cook, stirring frequently, for about 2 minutes or until lightly toasted.
Add the water or chicken broth and a pinch of salt. Bring to a boil.
Reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is cooked and the liquid is absorbed. Fluff with a fork and set aside.
Cook the Chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the diced onion and cook until softened, about 2-3 minutes.
Add the minced garlic and cook for another 30 seconds.
Add the chicken pieces and cook until no longer pink in the center, about 5-7 minutes.
Stir in the bell pepper and pineapple chunks. Cook for another 2-3 minutes.
In a small bowl, whisk together the chicken broth, soy sauce, and brown sugar. Pour this mixture into the skillet.
Bring to a simmer and cook for about 5 minutes, until the sauce is slightly thickened. If you prefer a thicker sauce, mix the cornstarch with a little water to create a slurry, and stir it into the sauce. Cook for an additional minute.
Serve:
Spoon the rice onto plates or into bowls.
Top with the pineapple chicken mixture.
Garnish with chopped green onions or cilantro if desired.
