Ingredients

• 3 cups water
• 1.5 cups uncooked white rice
• 2 tablespoons Asian fish sauce
• 2 tablespoons pineapple juice
• 1 tablespoon curry powder
• 1 tablespoon vegetable oil
• 1 pound boneless chicken meat , cubed
• 1 medium onion , sliced
• 1 , 20 ounce

Instructions

1. 1 Combine water and rice in a saucepan over high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and all liquid has been absorbed, 20 to 25 minutes. Set rice aside.
2. 2 Whisk fish sauce, pineapple juice, and curry powder together in a small bowl.
3. 3 Heat oil in a large skillet or wok over medium-high heat until shimmering. Cook and stir chicken and onion in hot oil until chicken is no longer pink and onions are translucent, about 5 minutes.
4. 4 Stir in cooked rice, pineapple chunks, and curry mixture; cook and stir until rice is hot, 5 to 10 minutes.

Nutrition per serving