Pineapple Chicken Rice Bowl (Printable)
Sweet-and-savory pineapple chicken with colorful vegetables served over fluffy jasmine rice for a quick satisfying meal.
# What You’ll Need:
→ Chicken
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)
# Steps:
01 - Toss chicken pieces with 1 tbsp soy sauce, 1 tbsp pineapple juice, half the garlic, and half the ginger. Let rest for at least 10 minutes to absorb the flavors.
02 - Rinse rice under cold water until it runs clear. Combine with 2 cups water and salt in a saucepan, then cook according to package directions until tender and fluffy.
03 - Whisk together the remaining soy sauce, honey, rice vinegar, sesame oil, cornstarch, and remaining pineapple juice in a small bowl until smooth. Set aside.
04 - Heat a large skillet or wok over medium-high heat with a splash of oil. Sauté the marinated chicken until golden brown and cooked through, about 5 to 6 minutes. Transfer to a plate and set aside.
05 - In the same pan, add more oil if needed. Stir-fry the red onion, bell pepper, and carrot for 2 to 3 minutes until crisp-tender.
06 - Return the chicken to the pan and add 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 coats all ingredients.
07 - Divide the cooked rice among four bowls. Spoon the pineapple chicken and vegetables over the rice. Finish with spring onions, sesame seeds, fresh cilantro, and a squeeze of lime as desired.
# Expert Advice:
01 -
- The sauce practically makes itself from pantry staples you probably already have.
- That golden sear on the pineapple chunks changes everything.
02 -
- Do not skip the cornstarch in the sauce or you will end up with a thin watery puddle at the bottom of your bowl.
- Letting the pineapple chunks sit in the hot pan undisturbed for thirty seconds before stirring gives them those irresistible caramelized edges.
03 -
- Use tamari instead of regular soy sauce if you need this to be gluten free and always check labels on store bought sauces.
- A crisp Riesling or even a cold Thai iced tea alongside this bowl makes the whole meal feel like you ordered from a restaurant.