Pineapple Chicken Rice Bowl (Printable version)
Sweet-and-savory chicken with pineapple and vegetables served over jasmine rice for a quick weeknight meal.
# What you'll need:
→ Meats
01 - 1.1 lb boneless, skinless chicken breast, cut into bite-sized pieces
→ Marinade & Sauce
02 - 3 tbsp soy sauce
03 - 2 tbsp honey
04 - 1 tbsp rice vinegar
05 - 1 tbsp sesame oil
06 - 1 garlic clove, minced
07 - 1 tsp fresh ginger, grated
08 - 1 tbsp cornstarch
09 - 1/2 cup pineapple juice (reserved from canned pineapple or fresh)
→ Rice
10 - 1 1/4 cups jasmine or long-grain rice
11 - 2 cups water
12 - 1/2 tsp salt
→ Fruits & Vegetables
13 - 1 red bell pepper, diced
14 - 1 medium carrot, julienned
15 - 1 small red onion, sliced
16 - 7 oz pineapple chunks (fresh or canned, drained)
17 - 2 spring onions, thinly sliced
→ Garnishes
18 - 1 tbsp roasted sesame seeds
19 - Fresh cilantro leaves (optional)
20 - Lime wedges (optional)
# Directions:
01 - Combine the chicken pieces with 1 tbsp soy sauce, 1 tbsp pineapple juice, half the minced garlic, and half the grated ginger. Toss to coat evenly and let marinate for at least 10 minutes.
02 - Rinse the rice under cold water until the runoff runs clear. Transfer to a medium saucepan with 2 cups water and 1/2 tsp salt. Cook according to package directions until tender and water is fully absorbed.
03 - In a small mixing bowl, whisk together the remaining soy sauce, honey, rice vinegar, sesame oil, cornstarch, and remaining pineapple juice until smooth. Set aside.
04 - Heat a large skillet or wok over medium-high heat with a splash of cooking oil. Add the marinated chicken and sauté until golden brown and cooked through, approximately 5 to 6 minutes. Remove the chicken from the pan and set aside.
05 - In the same skillet, add more oil if needed. Stir-fry the red onion, bell pepper, and julienned carrot for 2 to 3 minutes until crisp-tender.
06 - Return the cooked chicken to the pan along with the pineapple chunks. Pour in the prepared sauce and toss everything to coat evenly. Cook for 2 to 3 minutes until the sauce thickens and all components are heated through.
07 - Divide the cooked rice among four bowls. Top each with the pineapple chicken and vegetables. Garnish with sliced spring onions, sesame seeds, and fresh cilantro and lime wedges if desired.
# Expert Advice:
01 -
- The sauce practically builds itself from pantry staples and canned pineapple juice, so you skip the store bought bottles entirely.
- Everything cooks in one pan, which means you get maximum flavor and surprisingly few dishes to wash afterward.
02 -
- Do not crowd the pan when searing chicken, because steam builds up and you lose that golden crust entirely.
- Adding the pineapple chunks near the end preserves their texture and keeps them from turning mushy.
03 -
- Pat the marinated chicken dry with paper towels before searing to get a much better crust.
- A splash of the starchy rice water whisked into the sauce adds body if you run out of cornstarch.