Tropical Sweet Spicy Chicken Rice (Printable)

Succulent chicken with pineapple, mango and bell pepper in a sweet-spicy glaze, served over fluffy rice.

# What You'll Need:

→ Chicken

01 - 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces

→ Rice

02 - 1½ cups long grain white rice, rinsed

→ Vegetables & Fruits

03 - 1 red bell pepper, diced
04 - 1 cup fresh pineapple, diced
05 - 1 mango, peeled and diced
06 - 1 small red onion, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 small red chili, finely chopped (optional)

→ Sauce & Seasonings

09 - 3 tablespoons gluten-free soy sauce
10 - 2 tablespoons honey
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon sriracha or sweet chili sauce
13 - 1 teaspoon grated fresh ginger
14 - ½ teaspoon ground black pepper
15 - ½ teaspoon kosher salt

→ Oil & Garnish

16 - 2 tablespoons neutral cooking oil (canola or sunflower)
17 - 2 tablespoons fresh cilantro, chopped
18 - 2 tablespoons toasted cashews or peanuts (optional)

# Steps:

01 - Cook the rice according to package directions. Fluff with a fork, cover, and keep warm until ready to serve.
02 - In a small mixing bowl, whisk together the gluten-free soy sauce, honey, rice vinegar, sriracha, grated ginger, salt, and black pepper until well combined. Set aside.
03 - Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, season lightly with salt, and sauté for 6 to 8 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
04 - Add the remaining 1 tablespoon of oil to the same skillet. Sauté the sliced red onion, minced garlic, and chopped red chili for 2 to 3 minutes until fragrant and slightly softened.
05 - Add the diced red bell pepper to the skillet and cook for 2 minutes, stirring occasionally, until it begins to soften but still retains some crunch.
06 - Stir in the diced pineapple and mango, cooking for 2 minutes just until heated through. Avoid overcooking to preserve the fresh fruit texture.
07 - Return the seared chicken to the skillet. Pour the prepared sauce over the entire mixture and toss everything to coat evenly. Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens slightly and coats the chicken and fruit in a glossy glaze.
08 - Spoon the warm rice onto serving plates and top generously with the chicken and tropical fruit mixture. Garnish with chopped fresh cilantro and toasted cashews or peanuts if desired. Serve immediately.

# Expert Tips:

01 -
  • The contrast of caramelized tropical fruit against savory golden chicken is the kind of flavor combination that makes people ask for seconds before finishing their first plate.
  • It comes together in under an hour with ingredients you probably already have lurking in your kitchen.
02 -
  • Do not overcook the fruit or you will end up with a mushy mess instead of those beautiful tender chunks that hold their shape.
  • Letting the chicken sear without stirring for the first minute creates a caramelized crust that locks in juices and adds incredible flavor.
03 -
  • Pat the chicken pieces completely dry with paper towels before searing because moisture is the enemy of a good golden crust.
  • Toasting the cashews or peanuts in a dry pan for two minutes before garnishing doubles their flavor and adds an irresistible aroma.

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