Step 1: Cook the Rice

Begin by cooking your rice according to the package instructions. If you prefer jasmine rice for a fragrant touch, go ahead and use that. Set aside once it’s done.

Step 2: Sauté the Chicken

In a large skillet or wok, heat 1 tablespoon of olive oil over medium heat. Add the cubed chicken and season with salt and pepper. Cook the chicken for 6-8 minutes, turning occasionally, until it’s golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Step 3: Sauté the Aromatics

In the same skillet, add the diced onion and garlic. Cook for 2-3 minutes, stirring occasionally, until the onions are translucent and the garlic is fragrant.

Step 4: Prepare the Pineapple Sauce

Add the pineapple chunks, reserved pineapple juice, soy sauce, honey, and ginger to the skillet. Stir well to combine, and bring the mixture to a simmer. Let it cook for about 5 minutes, allowing the flavors to meld together.

Step 5: Thicken the Sauce (Optional)

If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Pour the slurry into the skillet and stir continuously until the sauce thickens.

Step 6: Combine Everything

Return the cooked chicken to the skillet, and stir it into the pineapple sauce. Cook for an additional 2-3 minutes, allowing the chicken to absorb the flavors of the sauce. Finally, stir in the cooked rice and mix everything together.