Pineapple Chicken Rice Bowl (Printable)
Juicy chicken with sweet pineapple and crisp vegetables in a savory-sweet sauce over jasmine rice.
# What You'll Need:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tbsp vegetable oil
→ Rice
05 - 1 ¼ cups jasmine or basmati rice
06 - 2 cups water
07 - ½ tsp 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 tbsp toasted sesame seeds
→ Sauce
14 - 4 tbsp soy sauce
15 - 2 tbsp honey or brown sugar
16 - 2 tbsp rice vinegar
17 - 1 tbsp sriracha
18 - 1 tbsp freshly grated ginger
19 - 2 garlic cloves, minced
20 - 2 tbsp pineapple juice
# Directions:
01 - Rinse the rice under cold water until the water runs clear. Combine rice, water, and salt in a saucepan and bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes before fluffing with a fork.
02 - In a mixing bowl, toss the chicken pieces with 2 tbsp soy sauce and 1 tbsp cornstarch until evenly coated. Let the chicken marinate for 10 minutes at room temperature.
03 - In a small bowl, whisk together 4 tbsp soy sauce, honey, rice vinegar, sriracha, grated ginger, minced garlic, and pineapple juice until smooth and well combined.
04 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces in a single layer and cook for 5 to 6 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
05 - In the same skillet, add a splash of oil if needed. Stir-fry the red onion and bell pepper for 2 to 3 minutes until slightly softened. Add the 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. Top each bowl generously with the chicken, pineapple, and vegetable mixture. Garnish with sliced spring onions and toasted sesame seeds. Serve immediately.
# Expert Tips:
01 -
- The sauce comes together in seconds but tastes like you simmered it all day
- Everything cooks in one pan so cleanup is practically nonexistent
02 -
- Cornstarch on the chicken is what makes the sauce actually stick instead of sliding right off
- Overcooking the pineapple makes it mushy so add it last and keep it brief
03 -
- Canned pineapple juice works in a pinch but fresh pineapple transforms the entire dish
- Coconut aminos replace soy sauce if you need this to be soy-free