Pineapple Chicken Rice Bowl (Printable)
Juicy chicken and sweet pineapple stir-fried with crisp veggies in a savory-sweet glaze over fluffy jasmine rice.
# What You'll Need:
→ Poultry
01 - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
→ Marinade & Sauce
02 - 2 tbsp soy sauce
03 - 1 tbsp honey
04 - 1 tbsp rice vinegar or white vinegar
05 - 1 tbsp sesame oil
06 - 1 tbsp cornstarch
07 - 2 cloves garlic, minced
08 - 1 tsp grated fresh ginger
→ Rice
09 - 2 cups cooked jasmine rice or long-grain rice
→ Fruits & Vegetables
10 - 1 cup fresh pineapple chunks (canned and drained may be substituted)
11 - 1 red bell pepper, sliced
12 - 1 small carrot, julienned
13 - 2 green onions, sliced
14 - 1/2 cup snap peas, trimmed
→ Garnish
15 - 1 tbsp toasted sesame seeds
16 - Fresh cilantro leaves (optional)
17 - Lime wedges (optional)
# How to Cook:
01 - In a medium bowl, whisk together the soy sauce, honey, vinegar, sesame oil, garlic, ginger, and cornstarch until smooth. Add the chicken pieces and toss to coat evenly. Let marinate for at least 10 minutes.
02 - Heat a large skillet or wok over medium-high heat. Add the marinated chicken along with the marinade and cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through.
03 - Add the bell pepper, carrot, and snap peas to the skillet. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
04 - Fold in the pineapple chunks and toss for 1 to 2 minutes until heated through and lightly caramelized.
05 - Divide the cooked rice among four serving bowls. Spoon the chicken-pineapple stir-fry generously over each bed of rice.
06 - Finish each bowl with sliced green onions, toasted sesame seeds, and fresh cilantro. Serve with lime wedges on the side.
# Expert Advice:
01 -
- The sauce practically makes itself from pantry staples you probably already have.
- It comes together faster than delivery and tastes like something from a proper restaurant.
02 -
- Do not skip the cornstarch in the marinade because it is the only thing giving the sauce that velvety texture that coats the chicken.
- Cooking the chicken with the marinade rather than draining it means all that flavor becomes the sauce.
03 -
- Let the wok get genuinely hot before adding the chicken because that initial sear is where half the flavor develops.
- Prep all your vegetables before you start cooking because everything moves fast once the heat is on.