Ingredients
Scale
- 2 lbs chicken thighs, boneless and skinless
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 cup pineapple chunks
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp ginger, grated
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 cup green onions, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs with salt and pepper, then cook for 5-6 minutes per side until browned. Remove and set aside.
- In the same skillet, add garlic and ginger. Cook for 1 minute.
- Add rice, coconut milk, chicken broth, soy sauce, and brown sugar. Stir well.
- Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
- Add chicken, bell pepper, and pineapple chunks on top. Cover and cook for another 10 minutes.
- Garnish with green onions before serving.
Notes
- Use fresh pineapple for better flavor.
- Adjust soy sauce to taste.
- Let rice rest for 5 minutes before serving.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 12g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg