Pineapple Chicken and Rice

 

Ingredients: (serves 2)

1 small bowl chicken breast (cubed)

1/2 cup pineapple (cubed)

1/2 onion (peeled and chopped)

2 cloves garlic (peeled and chopped)

1/2 red capsicum (diced)

3/4 cup Basmati rice (washed, soaked for about 15 minutes and drained)

1 cup chicken stock/water + 2 tablespoons

1/2 tbsp. light soy sauce

1/4 tsp. ginger (peeled and finely chopped)

Chicken stock granules and ground pepper (to taste)

1 tbsp. cooking oil (separate)

Some spring onion (sliced, for garnish) 

Methods:

1. In a wok, heat 1/2 tbsp. of cooking oil over medium heat.  Add the chicken cubes and cook until golden brown and cooked through.  Remove the chicken and set aside.
2. In the same wok, add in 1/2 tbsp. of cooking oil, add onion, garlic and red capsicum.  Cook until the vegetables are almost softened.  Add in pineapple and cook for an addition 2 minutes.
3. Stir in the Basmati rice, light soy sauce, ginger, chicken stock granules and pepper until well mixed.
4. Scoop the rice into the pot of a rice cooker.  Add in chicken stock/water and give it a stir to mix.
5. Cover the pot, switch on the rice cooker and let it cook until done.
6. Return the chicken to the cooked rice, mix well and put the lid back, and continue to let it in 'warmed' mode until time of serving.
7. To serve, scoop the rice into individual plate, garnish with spring onion and let's eat.

I adapted this recipe from 'chef gordon ramsay' by Zap with few adjustments to suit my cooking preference.