Pineapple Chicken Rice Bowl (Print Version)
Juicy chicken with sweet pineapple and crisp vegetables in a savory-sweet sauce over fluffy jasmine rice.
# What You Need:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 tablespoon vegetable oil
→ Rice
05 - 1¼ cups jasmine or basmati rice
06 - 2 cups water
07 - ½ teaspoon salt
→ Vegetables & Pineapple
08 - 1 red bell pepper, sliced
09 - 1 cup sugar snap peas or snow peas
10 - 1 small red onion, sliced
11 - 2 cups fresh pineapple, cut into chunks
12 - 2 spring onions, sliced
13 - 2 tablespoons toasted sesame seeds (optional)
→ Sauce
14 - 4 tablespoons soy sauce
15 - 2 tablespoons honey or brown sugar
16 - 2 tablespoons rice vinegar
17 - 1 tablespoon sriracha (optional)
18 - 1 tablespoon freshly grated ginger
19 - 2 garlic cloves, minced
20 - 2 tablespoons pineapple juice
# Directions:
01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
02 - Toss chicken pieces with 2 tablespoons soy sauce and cornstarch in a mixing bowl. Let rest for 10 minutes at room temperature.
03 - Whisk together soy sauce, honey or brown sugar, rice vinegar, sriracha (if using), grated ginger, minced garlic, and pineapple juice in a small bowl until well combined.
04 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken pieces in a single layer and cook for 5 to 6 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
05 - In the same skillet, add a splash of oil if needed. Stir-fry red onion and bell pepper for 2 to 3 minutes until slightly softened. Add sugar snap peas and pineapple chunks, cooking for another 2 minutes until heated through but still crisp-tender.
06 - Return the seared chicken to the skillet. Pour the prepared sauce over the chicken and vegetables, tossing everything to coat evenly. Cook for 2 minutes until the sauce thickens and clings to the chicken and vegetables.
07 - Divide the cooked rice among four bowls. Spoon the chicken, pineapple, and vegetable mixture over the rice. Garnish with sliced spring onions and toasted sesame seeds. Serve immediately.
# Expert Tips:
01 -
- The contrast of juicy charred pineapple against savory soy glazed chicken is the kind of flavor combination that makes you close your eyes after the first bite.
- Everything comes together in under 45 minutes using one pan, which means dinner is done before you start scrolling for takeout options.
02 -
- Do not crowd the pan when searing the chicken because steam will build up and you will get boiled meat instead of that gorgeous golden crust.
- Letting the rice steam off the heat with the lid on is the difference between sticky clumpy rice and perfectly separate fluffy grains.
03 -
- Pat the chicken pieces dry with a paper towel before adding the marinade so the cornstarch adheres properly and creates a real crust.
- Grate the ginger directly into the sauce bowl using a microplane so all the juices fall right in without any stringy bits.