Pineapple Chicken and Rice

Ingredients:

• For the Chicken:
  • 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:

1. 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.
2. 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.
3. Serve:
   • Spoon the rice onto plates or into bowls.
   • Top with the pineapple chicken mixture.
   • Garnish with chopped green onions or cilantro if desired.