Pineapple Chicken Rice Bowl (Printable version)
Sweet-and-savory chicken with juicy pineapple and colorful vegetables over fluffy jasmine rice.
# 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 - 8.8 oz 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)
# How to Make It:
01 - In a mixing bowl, 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 it runs clear. Transfer to a medium saucepan with 2 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer according to package instructions until tender and water is absorbed.
03 - In a small 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 oil. Add the marinated chicken in an even layer and sauté until golden brown and cooked through, about 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 just tender but still vibrant in color.
06 - Return the cooked chicken to the pan along with the pineapple chunks. Pour the prepared sauce over everything and toss to coat evenly. Cook for 2 to 3 minutes until the sauce thickens and coats all ingredients with a glossy glaze.
07 - Divide the cooked rice among four bowls. Spoon the pineapple chicken and vegetables over the rice. Garnish with sliced spring onions, roasted sesame seeds, and fresh cilantro with a squeeze of lime if desired.
# Expert tips:
01 -
- The sticky pineapple glaze clings to every piece of chicken and makes you wonder why you ever ordered takeout.
- It comes together fast enough for a weeknight but colorful enough to serve when friends drop by.
02 -
- Do not crowd the pan when searing chicken or it will steam instead of brown, cook in two batches if needed.
- Add the sauce off heat for thirty seconds before returning to the flame to prevent the cornstarch from clumping.
03 -
- Let the chicken sit undisturbed in the hot pan for two full minutes before stirring, that patience is what builds the golden crust.
- Use the pineapple juice from the can instead of discarding it, it has more concentrated flavor than most fresh juice you would squeeze yourself.