Season the chicken breasts (or thighs) with salt, pepper, garlic powder, onion powder, and ground ginger (if using).
Heat the olive oil in a large skillet or pan over medium heat. Once hot, add the chicken and cook for about 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the pan and set aside to rest for a few minutes.
Prepare the Rice:
In the same pan, add the rice and chicken broth (or water), pineapple juice, and soy sauce. Stir well to combine.
Bring the mixture to a simmer, then cover the pan with a lid and reduce the heat to low. Let the rice cook for about 15-20 minutes, or until the liquid is absorbed and the rice is tender. If you’re using jasmine rice, this will typically take about 15 minutes.
Add Pineapple:
While the rice is cooking, dice the pineapple into small chunks if you’re using fresh pineapple.
When the rice is done cooking, fluff it with a fork and stir in the diced pineapple and honey (or brown sugar). Taste and adjust seasoning with more soy sauce or salt, if needed.
Slice the Chicken:
Once the chicken has rested for a few minutes, slice it into strips or cubes, depending on your preference.
Combine and Serve:
Serve the pineapple rice on a plate, topped with the sliced chicken. Garnish with chopped green onions and sesame seeds for added flavor and texture.
Optional Side:
You can serve this dish with a side of steamed vegetables (like broccoli or bell peppers) or a simple green salad for extra freshness.
