Chicken Pineapple Rice (Print Version)

# Ingredients:

→ Primary

01 - 1 cup jasmine rice
02 - 2 cloves garlic, finely chopped
03 - 1 pound chicken breast, cut into chunks
04 - 2 cups chicken stock
05 - 1 tablespoon olive oil
06 - 1 red bell pepper, chopped up
07 - 1 onion, diced small
08 - 1 cup pineapple pieces
09 - 1 tablespoon soy sauce
10 - 1 teaspoon grated fresh ginger
11 - Pinch of salt and pepper

→ Toppings

12 - 1 tablespoon sesame seeds
13 - ¼ cup sliced green onions

# Instructions:

01 - Warm some olive oil in a big pan on medium heat. Toss in the chicken chunks and cook until they’re golden. Take them out and leave them aside.
02 - Throw the red pepper, onion, and garlic into the same pan. Let them cook until they’re nice and soft.
03 - Add your pineapple chunks and let them sizzle for a couple of minutes.
04 - Add jasmine rice, chicken stock, soy sauce, ginger, and a bit of salt and pepper. Get it boiling, then lower the heat. Put the lid on and let it simmer for about 18-20 minutes until the rice is done.
05 - Pop the cooked chicken back into the pan and stir things up so all the flavors can meld. Warm everything through.
06 - Before you eat, sprinkle on sliced green onions and a handful of sesame seeds for garnish.

# Notes:

01 - You can swap fresh pineapple with canned if that's easier.
02 - Adjust the soy sauce amount to your liking if you prefer it less salty.

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