- 2 cloves garlic, minced
- 1 cup long-grain white rice (like jasmine or basmati)
- 1 ¾ cups chicken broth
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- ½ teaspoon black pepper
- Salt, to taste
- 2 green onions, sliced, for garnish
Equipment Needed
- Large skillet or Dutch oven with a tight-fitting lid
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Small bowl for mixing sauce
Step-by-Step Instructions
First, we’ll build our flavor foundation. Pat your cubed chicken breast completely dry with paper towels—this is the secret to getting a good sear instead of steaming. Heat the olive oil in your large skillet or Dutch oven over medium-high heat. Season the chicken lightly with salt and pepper, then add it to the hot pan in a single layer. Don’t crowd the pan; you might need to do this in two batches. Let the chicken cook undisturbed for 2-3 minutes per side until you get a beautiful golden-brown crust. It won’t be fully cooked through yet, and that’s perfect. Remove the chicken to a clean plate. I learned that skipping this sear means the chicken tastes boiled later, so don’t rush this step.
In that same pan, with all those lovely browned bits (the fond!) still in the bottom, add your chopped onion. Cook, stirring often, for about 4-5 minutes until it becomes soft and translucent. Then, add the minced garlic and grated ginger, stirring for just 30 seconds until incredibly fragrant—be careful not to let it burn. Now, add the cup of uncooked rice right into the pan. Stir it around for 1-2 minutes, toasting the grains in the oil and onion mixture. This toasting step is a game-changer; it gives the rice a nutty depth and helps it stay separate and fluffy after cooking.
Now for the magic potion that brings it all together. In a small bowl or measuring cup, whisk together the chicken broth, soy sauce, and rice vinegar. Pour this liquid directly into the pan with the toasted rice and onions. Use your wooden spoon to scrape up all those delicious browned bits from the bottom of the pan—that’s pure flavor! Bring the mixture to a lively simmer. Once it’s bubbling, gently stir in the seared chicken cubes and any accumulated juices from the plate, along with your fresh pineapple chunks. (See the next page below to continue…)