Pineapple Chicken Rice Bowl (Printable)
Chicken and pineapple stir-fried with vegetables in a savory-sweet sauce over jasmine rice.
# What goes in:
→ Poultry
01 - 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
→ Marinade & Sauce
02 - 2 tablespoons soy sauce
03 - 1 tablespoon honey
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon sesame oil
06 - 1 tablespoon cornstarch
07 - 2 cloves garlic, minced
08 - 1 teaspoon grated fresh ginger
→ Rice
09 - 2 cups cooked jasmine rice
→ Fruits & Vegetables
10 - 1 cup fresh pineapple, cut into chunks
11 - 1 red bell pepper, sliced
12 - 1 small carrot, julienned
13 - ½ cup snap peas, trimmed
14 - 2 green onions, sliced
→ Garnish
15 - 1 tablespoon toasted sesame seeds
16 - Fresh cilantro leaves
17 - Lime wedges
# Directions:
01 - In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and cornstarch until smooth.
02 - Add the chicken pieces to the marinade and toss to coat evenly. Let sit for at least 10 minutes at room temperature.
03 - 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.
04 - Add the sliced bell pepper, julienned carrot, and snap peas to the skillet. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
05 - Toss in the pineapple chunks and stir for 1 to 2 minutes until heated through and lightly caramelized.
06 - Divide the cooked jasmine rice among four bowls. Spoon the chicken and pineapple stir-fry over the rice. Garnish with sliced green onions, toasted sesame seeds, fresh cilantro, and lime wedges.
# Expert Advice:
01 -
- The sweet and savory sauce caramelizes on the chicken in a way that tastes like you spent hours, not minutes.
- Everything cooks in one pan, which means cleanup is almost nonexistent.
- It is endlessly adaptable based on whatever vegetables are lingering in your crisper drawer.
02 -
- Do not skip the cornstarch in the marinade because it is the only thing standing between you and a watery sauce.
- Letting the wok get genuinely hot before adding the chicken makes all the difference between searing and steaming.
03 -
- Pat the chicken dry before marinating so the cornstarch can do its job instead of sliding off wet meat.
- If you are using canned pineapple, save a spoonful of the juice and add it to the marinade for extra punch.