Pineapple Chicken Rice Bowl (Printable Version)
Tropical chicken and pineapple stir-fry over jasmine rice with crisp vegetables and a sweet-savory sauce.
# Ingredient List:
→ 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 - 1¼ 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 (optional)
→ Sauce
14 - 4 tbsp soy sauce
15 - 2 tbsp honey or brown sugar
16 - 2 tbsp rice vinegar
17 - 1 tbsp sriracha (optional, for heat)
18 - 1 tbsp freshly grated ginger
19 - 2 garlic cloves, minced
20 - 2 tbsp pineapple juice
# How to Make:
01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
02 - Toss chicken pieces with 2 tbsp soy sauce and cornstarch in a bowl until evenly coated. Let rest for 10 minutes at room temperature.
03 - Whisk together soy sauce, honey or brown sugar, rice vinegar, sriracha, grated ginger, minced garlic, and pineapple juice in a small bowl until smooth and well combined.
04 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken pieces in a single layer and cook for 5 to 6 minutes, turning occasionally, until golden brown and cooked through. Remove and set aside.
05 - In the same skillet, add a splash of oil if needed. Stir-fry red onion and bell pepper for 2 to 3 minutes until slightly softened. Add sugar snap peas and pineapple chunks, cooking for another 2 minutes until heated through but still crisp-tender.
06 - Return seared chicken to the skillet. Pour the prepared sauce over everything and toss well to coat evenly. Cook for 2 minutes until the sauce thickens and clings to the chicken and vegetables.
07 - Divide steamed rice among bowls. Top generously with the chicken, pineapple, and vegetable mixture. Garnish with sliced spring onions and toasted sesame seeds. Serve immediately while hot.
# Expert Tips:
01 -
- The sauce hits every note at once: salty, tangy, sweet, and just fiery enough to keep you reaching for another bite.
- Everything cooks in one pan, which means dinner is on the table in under an hour with barely any cleanup.
02 -
- Do not skip rinsing the rice or you will end up with a gummy clump instead of separate tender grains.
- Letting the chicken sit undisturbed in the hot pan for those first few minutes is what creates the golden crust that holds the sauce.
03 -
- Pat the chicken completely dry with paper towels before adding the soy sauce and cornstarch because excess moisture is the enemy of a good sear.
- Cook the pineapple chunks cut side down without stirring for a full minute so they develop those gorgeous dark caramel marks that make the dish look restaurant quality.