Pineapple Chicken and Rice (Print Version)
# Ingredients:
→ Chicken
01 -
1 lb boneless skinless chicken breast
02 -
2 tbsp olive oil or sesame oil
→ Sauce
03 -
2 cloves garlic, minced
04 -
1/2 cup low-sodium soy sauce
05 -
1/3 cup pineapple juice
06 -
2 tbsp honey or brown sugar
07 -
1 tbsp rice vinegar or apple cider vinegar
08 -
1 tsp cornstarch
09 -
1 tbsp water
→ Main Dish
10 -
1.5 cups cooked rice
11 -
1 cup pineapple chunks
12 -
1/2 red bell pepper, diced
13 -
1/4 cup chopped green onions
→ Optional Toppings
14 -
Sesame seeds
15 -
Crushed red pepper flakes
# Instructions:
01 -
Heat olive or sesame oil in a large pan over medium heat. Add chicken breast pieces and cook until browned and fully cooked, approximately 6 to 8 minutes. Transfer cooked chicken to a plate and set aside.
02 -
In the same pan, sauté minced garlic for about 30 seconds until fragrant. Add soy sauce, pineapple juice, honey, and vinegar. Stir well and bring to a simmer.
03 -
Mix cornstarch with water to create a slurry and stir into the simmering sauce. Cook for 2 to 3 minutes until the sauce thickens and becomes glossy. Return chicken to the pan, then add pineapple chunks and diced red bell pepper. Stir to coat evenly.
04 -
Gently fold in the cooked rice, warming it through and combining thoroughly with the sauce and other ingredients. Continue cooking for about 2 minutes.
05 -
Remove the pan from heat, garnish with chopped green onions and a sprinkle of sesame seeds. Serve immediately to enjoy the tropical flavors.
# Notes:
01 -
Substitute chicken thighs for a juicier texture. Use garlic powder if fresh garlic is unavailable.