Pineapple Chicken Rice Bowl (Printable 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 - 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 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)

# How To Make It:

01 - Combine 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 rice under cold running water until the runoff runs clear. Transfer to a medium saucepan with 2 cups water and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer according to package directions until tender and liquid is absorbed.
03 - In a small mixing 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 a single layer and sauté until golden brown and cooked through, approximately 5 to 6 minutes. Remove from the pan and set aside.
05 - Return the same pan to medium-high heat, adding more oil if needed. Add the sliced red onion, diced bell pepper, and julienned carrot. Stir-fry for 2 to 3 minutes until the vegetables are crisp-tender.
06 - Add the pineapple chunks and seared chicken back to the pan. Pour in the prepared sauce and toss everything to coat evenly. Cook for 2 to 3 minutes until the sauce thickens to a glossy glaze and all components are heated through.
07 - Divide the cooked rice among four bowls. Spoon the pineapple chicken and vegetables over the rice. Finish with a scatter of sliced spring onions, roasted sesame seeds, and fresh cilantro leaves. Serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • The sauce practically makes itself from pantry staples and thickens into a glossy glaze that coats every single bite.
  • It takes less than forty minutes from cutting board to bowl, which makes it a realistic Tuesday dinner rather than a weekend project.
02 -
  • If you rush the chicken sear by crowding the pan it will steam instead of brown, so cook in two batches if your wok is on the smaller side.
  • Whisk the sauce right before pouring it in because the cornstarch settles fast and you will end up with clumpy patches instead of a smooth glaze.
03 -
  • Let the wok get genuinely smoking hot before the chicken goes in because that initial contact is where all the caramelized flavor develops.
  • Reserve a tablespoon of the raw marinade before adding the chicken to it, then mix that into your finishing sauce for an extra layer of seasoned depth.

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