Pineapple Chicken Rice Bowl (Print Version)
Sweet-and-savory stir-fried chicken with pineapple and vegetables over jasmine rice, ready in 35 minutes.
# What You Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breast, cut into bite-sized pieces
→ Marinade and 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 - ½ cup pineapple juice (reserved from canned pineapple or fresh)
→ Rice
10 - 1¼ cups jasmine or long-grain rice
11 - 2 cups water
12 - ½ tsp salt
→ Fruits and 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 at room temperature.
02 - Rinse the rice under cold running water until the water runs clear. Transfer to a medium saucepan with 2 cups water and ½ tsp salt. Cook according to package instructions, then fluff with a fork and cover to keep warm.
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 and set aside on a plate.
05 - In the same skillet, add more oil if needed. Stir-fry the sliced red onion, diced bell pepper, and julienned carrot for 2 to 3 minutes until just tender but still retaining some crunch.
06 - Return the cooked chicken to the skillet along with the pineapple chunks. Pour in the prepared sauce and toss everything together. Cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and coats all the ingredients evenly.
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 and lime wedges if desired.
# Expert Tips:
01 -
- The sauce comes together with pantry staples and tastes like something from a strip mall restaurant you secretly love.
- It reheats beautifully for lunch the next day, maybe even better when the flavors settle.
02 -
- Do not skip the cornstarch or your sauce will pool at the bottom of the bowl instead of clinging to the chicken and vegetables.
- Reserve the pineapple juice from the can before draining the chunks, or you will be stuck squeezing fruit at the last minute.
03 -
- Let the wok get genuinely smoking hot before the chicken hits the pan, because a lukewarm wok steams meat instead of searing it.
- Taste the sauce before adding it to the pan and adjust the honey or vinegar to your preference, since pineapple juice acidity varies by brand.