Pineapple Chicken and Rice (Printable version)
Tender chicken, pineapple, crisp vegetables and rice tossed in a sweet glaze for a bright weeknight meal.
# What you need:
→ Proteins
01 - 1 lb boneless, skinless chicken breast, cut into 1/2-inch pieces
→ Produce
02 - 1 cup fresh pineapple, diced (canned in juice, drained, works as substitute)
03 - 1 red bell pepper, chopped into 1/2-inch pieces
04 - 1 cup sugar snap peas, trimmed
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1-inch piece fresh ginger, grated
→ Rice
08 - 2 cups cooked jasmine or basmati rice, day-old preferred
→ Sauce
09 - 1/4 cup soy sauce (use tamari for gluten-free)
10 - 2 tablespoons pineapple juice
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon honey or brown sugar
13 - 1 teaspoon toasted sesame oil
14 - 1 teaspoon cornstarch
→ Pantry Staples
15 - 2 tablespoons vegetable oil
16 - Kosher salt and freshly ground black pepper, to taste
# How to make it:
01 - In a small bowl, whisk together the soy sauce, pineapple juice, rice vinegar, honey, sesame oil, and cornstarch until smooth. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Season the chicken pieces with salt and pepper, then add to the pan in a single layer. Cook for 5 to 6 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
03 - Add the remaining tablespoon of oil to the same pan. Sauté the garlic and ginger for about 30 seconds until fragrant. Add the bell pepper and sugar snap peas, then stir-fry for 3 to 4 minutes until crisp-tender.
04 - Return the seared chicken to the pan along with the vegetables. Add the diced pineapple and sliced green onions, tossing to incorporate.
05 - Pour the prepared sauce over the chicken and vegetable mixture. Toss everything to coat evenly and simmer for 2 to 3 minutes, stirring frequently, until the sauce thickens and clings to the ingredients.
06 - Add the cooked rice to the pan and gently toss to combine with the saucy chicken and vegetables. Cook for about 2 minutes, stirring occasionally, until the rice is heated through and has absorbed some of the sauce.
07 - Transfer to plates or serving bowls. Garnish with additional sliced green onions or a sprinkle of sesame seeds if desired. Serve immediately while hot.
# Expert tips:
01 -
- The sauce practically makes itself with pantry staples you probably already have on hand.
- That tropical sweetness paired with savory chicken is genuinely addictive and beats takeout every single time.
02 -
- Do not skip the cornstarch in the sauce or you will end up with a watery puddle at the bottom of the pan instead of that gorgeous glossy coating.
- Patting the chicken dry before seasoning and searing makes a dramatic difference in achieving a real crust rather than steaming the pieces.
03 -
- Cook the chicken in batches if your pan is crowded because an overcrowded pan steams instead of sears and you lose that essential golden crust.
- Day old rice spread on a sheet tray and left uncovered in the fridge overnight dries out perfectly and is the single biggest upgrade you can make to any fried rice dish.