Easy Pineapple Chicken and Rice Bowl
This Easy Pineapple Chicken and Rice bowl is a sweet and savory chicken and pineapple rice dinner with juicy chicken, golden pineapple chunks, and fluffy rice in a glossy sauce.
Equipment
- Large skillet
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Mixing bowl
Ingredients
- 1.5 pounds boneless skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon vegetable oil or olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, sliced or diced
- 2 cloves garlic, minced
- 20 ounces pineapple chunks in juice, juice reserved canned
- 0.33 cup pineapple juice from the can
- 0.25 cup low sodium soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch
- 2 tablespoons cold water for cornstarch slurry
- 3 cups cooked white or jasmine rice, warm and fluffed
- salt and black pepper to taste
- 2 green onions, thinly sliced for garnish
- red pepper flakes or toasted sesame seeds optional, for serving
Instructions
- Pat the chicken breast dry with paper towels, season lightly with salt and black pepper, and cut into bite-sized pieces for even cooking.
- Heat the vegetable oil in a large skillet over medium high heat, add the seasoned chicken in a single layer, and cook, stirring occasionally, until golden and cooked through; transfer the chicken to a plate and set aside.
- In the same skillet, add the chopped onion and red bell pepper, cooking until softened and lightly browned, then stir in the minced garlic and ginger just until fragrant.
- Pour in the reserved pineapple juice, soy sauce, honey, and vinegar, scraping the bottom of the pan to release any browned bits, and bring the mixture to a gentle simmer.
- Whisk the cornstarch with the cold water in a small bowl to make a slurry, then slowly drizzle it into the simmering sauce while stirring until the sauce thickens and turns glossy.
- Add the pineapple chunks and the cooked chicken back into the skillet, tossing well so everything is coated in the sauce, and let it simmer together for 2 to 3 minutes to heat through.
- Spoon the warm Pineapple Chicken mixture over bowls of hot cooked rice, then garnish with sliced green onions, sesame seeds, or red pepper flakes as desired.
Notes
- For a fried rice style dish, stir the cooked rice directly into the skillet and cook over medium high heat until some rice gets lightly toasted.
- Chicken thighs can replace chicken breast for a richer, more forgiving cut that stays juicy.
- Add extra vegetables like peas, carrots, or broccoli to make the bowl more colorful and nutrient dense.
- Adjust sweetness with more honey or balance it with extra soy sauce and vinegar to suit your taste.