Pineapple Chicken Rice Bowl (Printable)

Sweet-and-savory stir-fry with juicy pineapple, tender chicken, and vegetables over jasmine rice.

# What You’ll Need:

→ Protein

01 - 1.1 lb boneless, skinless chicken breast, cut into bite-sized pieces

→ Marinade & 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 - 1.25 cups jasmine or long-grain rice
11 - 2 cups water
12 - 1/2 tsp salt

→ Fruits & 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 - Toss the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon pineapple juice, half the minced garlic, and half the grated ginger. Let sit for at least 10 minutes to absorb the flavors.
02 - Rinse the rice under cold water until the runoff runs clear. Combine with 2 cups water and 1/2 teaspoon salt in a saucepan, then cook according to package directions until tender and fluffy.
03 - In a small bowl, whisk together the remaining soy sauce, honey, rice vinegar, sesame oil, cornstarch, and the rest of the pineapple juice until smooth. Set aside.
04 - Heat a large skillet or wok over medium-high heat with a splash of cooking oil. Sauté the marinated chicken in an even layer until golden on the outside and cooked through, about 5 to 6 minutes. Transfer to a plate and set aside.
05 - Return the same pan to the heat, adding more oil if needed. Toss in the sliced red onion, diced bell pepper, and julienned carrot. Stir-fry for 2 to 3 minutes until just tender but still vibrant.
06 - Add the pineapple chunks and seared chicken back into the pan. Pour the prepared sauce over everything and toss continuously to coat evenly. Cook for 2 to 3 minutes until the sauce thickens to a glossy finish and coats all ingredients.
07 - Divide the cooked rice among four bowls. Spoon the glazed pineapple chicken and vegetables over each portion. Finish with sliced spring onions, a sprinkle of roasted sesame seeds, and fresh cilantro and lime wedges if desired.

# Expert Suggestions:

01 -
  • The sauce practically makes itself and thickens into a glossy glaze that tastes like you spent hours reducing it.
  • It bends to whatever vegetables you have lurking in your crisper drawer.
  • Cleanup is one pan plus a rice pot, which is really the dream on busy nights.
02 -
  • Do not crowd the pan when searing chicken because steaming instead of browning will leave you with pale rubbery pieces and none of that gorgeous caramelized flavor.
  • The cornstarch settles fast so give the sauce one final whisk right before pouring it in or you will get clumpy patches instead of a smooth glaze.
03 -
  • Let the chicken sit undisturbed in the hot pan for a full two minutes before flipping, because patience is what gives you that deep golden crust.
  • Use the juice from canned pineapple instead of fresh for a sweeter more consistent sauce every single time.

Return