Pineapple Chicken Rice Bowl (Printable)
Sweet-and-savory rice bowl with juicy pineapple, tender chicken, and colorful stir-fried vegetables.
# What You Need:
→ Chicken
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 1/4 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)
# How-To:
01 - Combine chicken pieces with 1 tbsp soy sauce, 1 tbsp pineapple juice, half the minced garlic, and half the grated ginger. Toss to coat evenly and let marinate for at least 10 minutes.
02 - Rinse rice under cold water until the runoff runs clear. Combine with water and salt in a medium saucepan and cook according to package directions. Fluff with a fork and keep warm.
03 - In a small bowl, whisk together the remaining soy sauce, honey, rice vinegar, sesame oil, cornstarch, and remaining pineapple juice until smooth. Set aside.
04 - Heat a large skillet or wok over medium-high heat with a splash of oil. Add the marinated chicken in an even layer and sauté until golden brown and cooked through, about 5 to 6 minutes. Remove and set aside.
05 - In the same skillet, add more oil if needed. Stir-fry the red onion, bell pepper, and julienned carrot for 2 to 3 minutes until crisp-tender.
06 - Return the seared chicken to the pan along with the pineapple chunks. Pour in the prepared sauce and toss everything to coat evenly. Cook for 2 to 3 minutes until the sauce thickens and coats the chicken and vegetables with a glossy glaze.
07 - Divide the cooked rice among four bowls. Spoon the pineapple chicken and vegetables over the rice. Garnish with sliced spring onions, roasted sesame seeds, fresh cilantro, and a squeeze of lime if desired.
# Expert Tips:
01 -
- The sauce practically makes itself from pantry staples you probably already have on hand.
- That sweet and tangy glaze clings to every bite of chicken and makes plain rice feel like a treat.
- It comes together faster than delivery and tastes infinitely better.
02 -
- Do not crowd the pan when searing chicken or it will steam instead of browning, so cook in two batches if your skillet is on the smaller side.
- Adding pineapple chunks too early makes them mushy, so wait until the final step for the best texture.
03 -
- Let the wok get fully screaming hot before the chicken goes in because that initial sear is where half the flavor develops.
- Whisk the cornstarch into cold pineapple juice first to avoid lumps, then add the remaining sauce ingredients.