A quick and flavorful pineapple chicken and rice dish with sweet and savory notes, perfect for an easy weeknight meal.

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1. Heat olive oil in a large skillet over medium heat. Add cubed chicken and cook until golden brown and fully cooked. Remove and set aside.

2. In the same skillet, sauté onion, garlic, and red bell pepper until softened.

3. Add cubed pineapple and cook for 2 minutes.

4. Stir in jasmine rice, chicken broth, soy sauce, grated ginger, salt, and pepper. Bring to a boil.

5. Reduce heat to low, cover, and simmer for 18–20 minutes until rice is fully cooked.

6. Return cooked chicken to the skillet and mix well. Heat through.

7. Serve garnished with green onions and sesame seeds.

For extra flavor, use fresh pineapple instead of canned.

Rinse rice before cooking for a fluffier texture.

You can add a splash of sesame oil for added depth.

Store leftovers in the refrigerator for up to 3 days.