Description
This vibrant pineapple chicken and rice brings a hint of summer, filled with tropical flavors and cozy comfort.
Ingredients
Scale
- 1 lb Chicken Breast
- 2 tbsp Olive or Sesame Oil
- 2 cloves Garlic (Minced)
- 1/2 cup Soy Sauce
- 1/3 cup Pineapple Juice
- 2 tbsp Honey or Brown Sugar
- 1 tbsp Rice Vinegar or Apple Cider Vinegar
- 1 tsp Cornstarch
- 1 tbsp Water
- 1.5 cups Cooked Rice
- 1 cup Pineapple Chunks
- 1/2 whole Red Bell Pepper (Diced)
- 1/4 cup Green Onions (Chopped)
- Sesame Seeds (For serving)
- Crushed Red Pepper (Optional)
Instructions
- In a large skillet, heat the olive or sesame oil over medium heat until shimmering.
- Add the minced garlic and sauté until fragrant, about 30 seconds—be careful not to let it burn!
- Toss in the chicken pieces and cook until they begin to brown, approximately 5-7 minutes, making sure to stir occasionally.
- While the chicken is cooking, combine the soy sauce, pineapple juice, honey, and rice vinegar in a small bowl. Pour this mixture over the chicken.
- In another small bowl, mix the cornstarch with water until smooth, then stir it into the skillet to thicken the sauce.
- Simmer for 3-5 minutes, then add the pineapple chunks and red bell pepper, cooking until the veggies are tender and vibrant.
- Serve the chicken mixture over warm cooked rice, garnished with green onions, sesame seeds, and crushed red pepper if desired.
Notes
For a sweeter profile, add an extra tablespoon of honey or brown sugar. Ensure chicken is cooked to 165°F (75°C) for food safety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 15g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg