Description
Experience a burst of sunshine on your plate with this vibrant and flavorful Pineapple Chicken & Rice. This dish combines succulent chicken, juicy pineapple, and fluffy rice for a delightful tropical escape.
Ingredients
- Boneless, skinless chicken thighs or breasts
- Fresh pineapple, cut into bite-sized chunks
- Jasmine rice
- Red bell pepper, chopped
- Yellow bell pepper, chopped
- Sweet yellow onion, chopped
- Fresh garlic, minced
- Fresh ginger, grated
- Low-sodium soy sauce
- Reserved pineapple juice
- Brown sugar
- Rice vinegar
- Cornstarch
- Vegetable oil or preferred high-heat cooking oil
- Sesame oil (optional)
- Fresh green onions, chopped (for garnish)
- Chopped cilantro (for garnish)
- Toasted cashews or macadamia nuts (for garnish)
Instructions
- Cook the rice according to package directions. For Jasmine rice, rinse until the water runs clear, then combine with water (1:1.25 rice to water ratio) in a pot, bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Let it rest for 5 minutes off the heat before fluffing with a fork.
- While the rice cooks, cut the boneless, skinless chicken into 1-inch bite-sized pieces. Pat them dry with paper towels. Toss the chicken with a tablespoon of soy sauce and a teaspoon of cornstarch in a medium bowl.
- In a small bowl, whisk together the low-sodium soy sauce, pineapple juice, brown sugar, rice vinegar, and the remaining cornstarch. Set this aside.
- Heat 1-2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side until golden brown and almost cooked through. Remove the chicken from the pan and set aside.
- Add more oil to the pan if needed. Add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Add the chopped bell peppers and cook for 3-4 minutes until slightly tender-crisp.
- Return the cooked chicken to the skillet with the vegetables. Add the pineapple chunks and stir gently to combine. Pour the prepared tropical sauce over the chicken and vegetables. Bring to a gentle simmer, stirring constantly, until the sauce thickens and becomes glossy, about 1-2 minutes.
- Remove the skillet from the heat. Stir in a small dash of sesame oil if using. Serve the Pineapple Chicken & Rice immediately over the fluffy cooked Jasmine rice. Garnish with fresh green onions, chopped cilantro, and a sprinkle of toasted cashews or macadamia nuts.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Don't overcrowd your pan while cooking the chicken to ensure a nice sear. Add pineapple towards the end of cooking to retain its texture. Adjust sweetness and spice levels to your preference.