Caribbean Pineapple Chicken and Mushroom Rice

Instructions

1. 1

   Cut the boneless chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

2. 2

   Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

3. 3

   In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and sauté for 2 minutes until softened.

4. 4

   Add the sliced mushrooms and diced red bell pepper to the pan. Cook for another 3-4 minutes until the vegetables are tender.

5. 5

   Stir in the long grain rice and thyme, and cook for 1 minute, stirring to coat the rice with the oil and vegetables.

6. 6

   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.

7. 7

   Add the diced pineapple and cooked chicken back into the pan. Stir gently to combine, cover, and continue to cook for another 10-12 minutes, or until the rice is tender and the liquid is absorbed.

8. 8

   Remove from heat and let the dish rest, covered, for 5 minutes.

9. 9

   Fluff the rice with a fork, sprinkle with chopped green onions, and serve hot.