Pineapple Chicken Rice Bowl (Printable)

Sweet-and-savory pineapple chicken with colorful vegetables over jasmine rice, ready in just 35 minutes.

# What You'll Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken breast, cut into bite-sized pieces

→ Marinade and 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 - 8.8 oz jasmine or long-grain rice
11 - 2 cups water
12 - 1/2 tsp salt

→ Fruits and 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)

# Steps:

01 - In a mixing bowl, combine the 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 the rice under cold water until the runoff runs clear. Transfer to a medium saucepan with 2 cups water and 1/2 tsp salt. Cook according to package instructions, then 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 a single layer and sauté until golden brown and cooked through, about 5 to 6 minutes. Remove the chicken and set aside on a plate.
05 - In the same skillet, add more oil if needed. Toss in the sliced red onion, diced bell pepper, and julienned carrot. Stir-fry for 2 to 3 minutes until the vegetables are crisp-tender.
06 - Return the seared chicken to the pan along with the pineapple chunks. Pour in the prepared sauce and toss everything together. Cook for 2 to 3 minutes until the sauce thickens and coats all ingredients evenly.
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 lime wedges as desired.

# Expert Tips:

01 -
  • The sauce thickens into a glossy glaze that coats every piece of chicken and vegetable like something from a restaurant takeout box.
  • It comes together in about 35 minutes from start to finish, which means you can pull it off on a Tuesday without thinking twice.
  • Pineapple adds a brightness that makes the whole dish feel lighter than your usual stir fry.
02 -
  • Crowding the pan with too much chicken at once will steam it instead of searing, so cook in two batches if your skillet is on the smaller side.
  • The sauce will continue to thicken off the heat, so pull it from the stove when it is just slightly thinner than you think you want it.
03 -
  • Let the wok get screaming hot before the chicken goes in, because that initial sear is where half the flavor develops.
  • Reserve a tablespoon of the marinade liquid and mix it into the finishing sauce for an extra punch of concentrated flavor.

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