Pineapple Chicken Rice Bowl (Print version)
Juicy pineapple and tender chicken over jasmine rice with crisp veggies in a savory-sweet glaze.
# Ingredient List:
→ Poultry
01 - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
→ Marinade & Sauce
02 - 2 tablespoons soy sauce
03 - 1 tablespoon honey
04 - 1 tablespoon rice vinegar or white vinegar
05 - 1 tablespoon sesame oil
06 - 1 tablespoon cornstarch
07 - 2 cloves garlic, minced
08 - 1 teaspoon grated fresh ginger
→ Rice
09 - 2 cups cooked jasmine rice or long-grain rice
→ Fruits & Vegetables
10 - 1 cup fresh pineapple chunks, or canned pineapple drained
11 - 1 red bell pepper, sliced
12 - 1 small carrot, julienned
13 - 2 green onions, sliced
14 - 1/2 cup snap peas, trimmed
→ Garnish
15 - 1 tablespoon toasted sesame seeds
16 - Fresh cilantro leaves, optional
17 - Lime wedges, optional
# How To Make It:
01 - In a medium bowl, whisk together the soy sauce, honey, vinegar, sesame oil, garlic, ginger, and cornstarch until smooth. Add the chicken pieces and toss to coat evenly. Let marinate for at least 10 minutes.
02 - Heat a large skillet or wok over medium-high heat. Add the marinated chicken along with the marinade and cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through.
03 - Add the bell pepper, carrot, and snap peas to the skillet. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
04 - Toss in the pineapple chunks and cook for 1 to 2 minutes until heated through and lightly caramelized.
05 - Divide the cooked jasmine rice among four serving bowls. Spoon the chicken-pineapple stir-fry over the rice.
06 - Top each bowl with sliced green onions, toasted sesame seeds, and fresh cilantro. Serve with lime wedges on the side.
# Expert Advice:
01 -
- The sauce thickens right in the pan, so you get that glossy takeout finish with zero extra effort.
- Pineapple does double duty here, lending natural sweetness while its juice helps tenderize the chicken.
02 -
- Do not skip the cornstarch or you will end up with a thin watery pool at the bottom of your bowl instead of a clinging glaze.
- Crowding the pan is the fastest way to steam the chicken instead of searing it, so cook in two batches if needed.
03 -
- Let the chicken sit undisturbed for the first two minutes in the pan so a real crust can form before you start stirring.
- Toasting sesame seeds in a dry pan for thirty seconds releases oils and doubles their flavor.