Pineapple Chicken Rice Bowl (Printable)
Sweet-and-savory rice bowl with juicy pineapple, tender chicken, and colorful vegetables for a quick satisfying meal.
# What You Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breast, cut into bite-sized pieces
→ Marinade & 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 - 1 1/4 cups jasmine or long-grain rice
11 - 2 cups water
12 - 1/2 tsp salt
→ Fruits & 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)
# Directions:
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 at room temperature.
02 - Rinse the rice under cold running water until the runoff runs clear. Transfer to a medium saucepan with 2 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer according to package directions until the liquid is fully absorbed. Fluff with a fork and set aside.
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 and add a splash of cooking oil. Add the marinated chicken in a single layer and sear until golden brown and cooked through, approximately 5 to 6 minutes. Remove the chicken from the pan and set aside on a plate.
05 - Return the same pan to the heat, adding more oil if needed. Stir-fry the sliced red onion, diced bell pepper, and julienned carrot for 2 to 3 minutes until just tender but still vibrant in color.
06 - Add the pineapple chunks and seared chicken back to the pan. Pour in the prepared sauce and toss everything together to coat evenly. Cook for 2 to 3 minutes, stirring continuously, until the sauce thickens to a glossy glaze and all components are heated through.
07 - Divide the cooked rice among four bowls. Spoon the pineapple chicken and vegetable stir-fry over the rice. Garnish with sliced spring onions, roasted sesame seeds, and fresh cilantro leaves. Serve with lime wedges on the side for squeezing over the top.
# Expert Tips:
01 -
- The sauce practically makes itself from pantry staples you probably already have sitting around.
- That golden sticky glaze coats every piece of chicken and vegetable like something from a restaurant menu.
- Cleanup is minimal since everything cooks in one pan while the rice handles itself.
02 -
- Do not skip the cornstarch in the sauce or you will end up with a watery puddle at the bottom of the bowl instead of that beautiful sticky glaze.
- Crowding the pan with too much chicken at once causes it to steam rather than sear, so cook in batches if necessary for those golden caramelized edges.
03 -
- Pat the chicken pieces completely dry with paper towels before marinating so the soy sauce can penetrate rather than slide off moisture.
- Fresh pineapple contains an enzyme called bromelain that tenderizes meat, so if you use fresh instead of canned, the marinade works even harder in your favor.