Pineapple Chicken Rice Bowl (Printable)
Juicy chicken with sweet pineapple and crisp vegetables over jasmine rice, finished with a savory-sweet sauce.
# What You’ll Need:
→ Chicken
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 - 1 ¼ 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)
18 - 1 tbsp freshly grated ginger
19 - 2 garlic cloves, minced
20 - 2 tbsp pineapple juice
# How To Make It:
01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil over medium-high heat, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
02 - In a mixing bowl, toss chicken pieces with 2 tbsp soy sauce and cornstarch until evenly coated. Let marinate for 10 minutes at room temperature.
03 - In a small bowl, whisk together soy sauce, honey or brown sugar, rice vinegar, sriracha (if using), grated ginger, minced garlic, and pineapple juice 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 chicken and set aside on a plate.
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 the seared chicken to the skillet. Pour the prepared sauce over the chicken and vegetables, tossing everything to coat evenly. Cook for 2 minutes until the sauce thickens and clings to the chicken and vegetables.
07 - Divide the cooked rice among four bowls. Top generously with the chicken, pineapple, and vegetable mixture. Garnish with sliced spring onions and toasted sesame seeds if desired. Serve immediately.
# Expert Tips:
01 -
- The sweet and salty sauce glazes everything beautifully in minutes
- Its faster than takeout and tastes infinitely fresher
02 -
- Have all ingredients prepped before you start cooking because stir frying happens fast
- Do not overcrowd the pan or the chicken will steam instead of sear
03 -
- Cut all ingredients to similar sizes so everything cooks evenly
- Let the rice rest covered after cooking for the fluffiest texture