Equipment Needed
- A large, deep skillet or a Dutch oven with a tight-fitting lid
- Cutting board and sharp chef’s knife
- Measuring cups and spoons
- A small mixing bowl or measuring jug for the sauce
- A wooden spoon or spatula
- A fork for fluffing the rice
Step-by-Step Instructions
First, I pat my chicken cubes very dry with paper towels—this is my non-negotiable first step for getting a good sear instead of steaming the chicken. I season them generously with the salt and pepper. In my large skillet, I heat one tablespoon of the olive oil over medium-high heat until it shimmers. I add the chicken in a single layer, resisting the urge to move it around for a good 2-3 minutes to let it develop a beautiful golden crust. I then flip the pieces to brown the other side. The sizzle and smell at this stage is pure magic. I don’t worry about cooking it through yet; I just transfer the seared chicken to a clean plate. This step builds so much flavor right from the start.
Next, I reduce the heat to medium and add the remaining tablespoon of oil to the same skillet. I throw in the chopped onion and bell pepper with a pinch of salt. I let them sweat and soften for about 5 minutes, stirring occasionally, until the onions turn translucent and the peppers start to soften. Then, I add the minced garlic and stir for just 30 seconds until fragrant—any longer and it risks burning and turning bitter. This is the aromatic base that makes your whole kitchen smell incredible.
Now, for the magic mixture. I push the veggies to the side and add the rice to the center of the pan. I let the rice toast for about a minute, stirring to coat it in the oils and flavors. Meanwhile, in my measuring jug, I quickly whisk together the chicken broth, soy sauce, rice vinegar, and honey. I pour this liquid directly over the rice and veggies, giving everything a good stir to combine. I nestle the seared chicken and any accumulated juices back into the skillet, then I scatter the fresh pineapple chunks evenly over the top. I’ve tried mixing the pineapple in at this stage, but I find leaving it on top helps it caramelize slightly instead of just softening into mush.
Finally, I bring the whole mixture to a lively simmer, then immediately reduce the heat to the lowest possible setting. I cover the skillet tightly with the lid and set my timer for 18 minutes. I do not peek! This is crucial for the rice to steam properly. After the time is up, I turn off the heat and let it sit, covered and undisturbed, for another 10 minutes. This resting time is when the rice finishes absorbing any last bit of liquid and becomes perfectly fluffy. When I lift the lid, the sight and smell are always a reward.(See the next page below to continue…)