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Heat olive oil in a large skillet or saucepan over medium heat. Add chopped onion and minced garlic, sautéing until softened and fragrant (about 2-3 minutes). Add cubed chicken breast and cook until lightly browned on all sides.
Add Bell Pepper and Pineapple:
Stir in the diced red bell pepper and pineapple cubes. Cook for another 2 minutes to allow flavors to meld.
Add Rice and Broth:
Add the uncooked rice to the pan, stirring to combine. Pour in the chicken broth, then season with salt, pepper, soy sauce, and dried herbs if using.
Simmer:
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
Rest and Fluff:
Remove from heat and let sit covered for 5 minutes. Fluff the rice gently with a fork.
Serve:
Garnish with fresh parsley or chopped green onions if desired and serve warm.
Serving and Storage Tips:
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