1 pound chicken breast, cubed

1 cup pineapple, cubed

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 cup jasmine rice

2 cups chicken broth

1 tablespoon soy sauce

1 teaspoon ginger, grated

Salt and pepper to taste

1/4 cup green onions, sliced

1 tablespoon sesame seeds

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Heat olive oil in a large skillet or wok over medium heat. Add the cubed chicken breast and season with salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion, garlic, and diced red bell pepper. Sauté for 3-4 minutes until the vegetables are softened.
Add the jasmine rice to the skillet and stir to combine with the vegetables. Pour in the chicken broth, soy sauce, and grated ginger. Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
Once the rice is cooked, stir in the cubed pineapple and the cooked chicken. Let it heat through for 2-3 minutes, allowing the flavors to meld together.
Remove from heat and top with sliced green onions and sesame seeds before serving.

To add extra flavor, try adding vegetables like carrots, peas, or broccoli.

For a spicy kick, add red pepper flakes or sriracha to the dish.

For a vegan version, substitute chicken with tofu or tempeh and use vegetable broth.

If you prefer a different rice, use brown rice or quinoa instead of jasmine rice.

Store leftovers in an airtight container for up to 3 days.

Reheat leftovers in the microwave for 1-2 minutes or on the stove with a splash of water or broth to keep the rice from drying out.