Ingredients
- 2 cups cooked jasmine rice
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup fresh pineapple chunks (canned can work in a pinch)
- 1/2 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 red bell pepper, sliced
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Substitutions: Feel free to swap jasmine rice with brown rice or quinoa for a healthier twist. For a vegetarian option, replace chicken with tofu or tempeh.
Instructions
- In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
- Add the chicken pieces to the skillet, seasoning with salt and pepper. Cook for 5-7 minutes, or until the chicken is browned and cooked through.
- Stir in the bell pepper slices, cooking for an additional 3 minutes until they start to soften.
- Add the teriyaki sauce and soy sauce, mixing well to coat the chicken and vegetables. Let it simmer for 5 minutes, allowing the flavors to meld together.
- Gently fold in the pineapple chunks, cooking for another 2 minutes to warm them through.
- To serve, spoon the cooked jasmine rice into bowls, topping with the teriyaki chicken mixture.
- Garnish with chopped green onions and sesame seeds for a delightful crunch and burst of freshness.
Tip: If you’re feeling adventurous, you can grill the pineapple chunks beforehand for a smoky, caramelized flavor that elevates the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International