Ingredients:
For the Chicken:
4 boneless, skinless chicken thighs (or breasts)
Salt and pepper, to taste
1 tbsp olive oil
1 cup pineapple chunks (fresh or canned)
1 red bell pepper, chopped
2 cloves garlic, minced
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp honey
1 tbsp rice vinegar
½ tsp ginger powder
¼ tsp red pepper flakes (optional, for heat)
For the Rice:
1 cup jasmine rice (or your preferred rice)
2 cups chicken broth (or water)
1 tbsp butter
Toppings (Optional):
Fresh cilantro, chopped
Lime wedges
Instructions:
Cook the Rice:
In a medium saucepan, bring the chicken broth (or water) to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 15-18 minutes, until the rice is tender. Fluff with a fork and set aside.
Cook the Chicken:
Season the chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, or until browned and cooked through. Remove the chicken from