Ingredients
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3 cups water
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1 ½ cups uncooked white rice
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2 tablespoons Asian fish sauce
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2 tablespoons pineapple juice
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1 tablespoon curry powder
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1 tablespoon vegetable oil
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1 pound boneless chicken meat, cubed
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1 medium onion, sliced
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1 (20 ounce) can pineapple chunks, drained
Directions
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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.
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Whisk fish sauce, pineapple juice, and curry powder together in a small bowl.
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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.
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Stir in cooked rice, pineapple chunks, and curry mixture; cook and stir until rice is hot, 5 to 10 minutes.
