Pineapple Chicken Rice Bowl (Printable Version)
Juicy chicken with sweet pineapple and crisp veggies over jasmine rice, tossed in a savory-sweet tropical 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, for heat)
18 - 1 tbsp freshly grated ginger
19 - 2 garlic cloves, minced
20 - 2 tbsp pineapple juice
# Directions:
01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
02 - Toss chicken pieces with 2 tbsp soy sauce and 1 tbsp cornstarch in a mixing bowl. Let rest for 10 minutes to absorb the marinade.
03 - Whisk together soy sauce, honey or brown sugar, rice vinegar, sriracha, grated ginger, minced garlic, and pineapple juice in a small bowl 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 5–6 minutes, turning occasionally, until golden brown and cooked through. Remove and set aside.
05 - In the same skillet, add a splash of oil if needed. Stir-fry red onion and bell pepper for 2–3 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 ingredients.
07 - Divide the steamed rice among bowls. Top generously with the chicken, pineapple, and vegetable stir-fry. Garnish with sliced spring onions and toasted sesame seeds. Serve immediately.
# Expert Hints:
01 -
- The contrast of juicy, golden chicken against sweet caramelized pineapple chunks is the kind of flavor combination that makes you close your eyes and smile between bites.
- Everything comes together in under an hour with simple ingredients you probably already have in your pantry.
02 -
- Do not skip rinsing the rice or you will end up with a gummy clump instead of the fluffy, separate grains that make this bowl satisfying to eat.
- Letting the chicken sit undisturbed in the hot pan for that first minute is the difference between a pale, sad sear and the caramelized crust that holds onto the sauce.
03 -
- Pat the chicken pieces completely dry with paper towels before adding the soy sauce and cornstarch, because excess moisture is the enemy of a good sear and you will end up steaming instead of browning.
- Toast the sesame seeds in a dry pan for about two minutes until they darken slightly and release their fragrance, which takes them from a boring garnish to something that actually adds real nutty depth to every bite.