Pineapple Chicken Rice Bowl (Print View)
Juicy pineapple and tender chicken stir-fried with fresh veggies in a savory-sweet sauce over fluffy jasmine rice.
# What You Need:
→ Poultry
01 - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
→ Marinade & Sauce
02 - 2 tablespoons soy sauce
03 - 1 tablespoon honey
04 - 1 tablespoon rice vinegar or white 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 or long-grain rice
→ Fruits & Vegetables
10 - 1 cup fresh pineapple, cut into chunks (canned and drained may be substituted)
11 - 1 red bell pepper, sliced
12 - 1 small carrot, julienned
13 - 2 green onions, sliced
14 - 1/2 cup snap peas, trimmed
→ Garnish
15 - 1 tablespoon toasted sesame seeds
16 - Fresh cilantro leaves, to taste
17 - Lime wedges, for serving
# How to Make It:
01 - In a medium mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and cornstarch until smooth. Add the chicken pieces and toss to coat evenly. Allow to marinate for at least 10 minutes.
02 - 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, turning occasionally, until the chicken is browned on all sides and cooked through.
03 - Add the sliced red bell pepper, julienned carrot, and trimmed snap peas to the skillet. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
04 - Add the pineapple chunks to the skillet and toss for 1 to 2 minutes until heated through and lightly caramelized.
05 - Divide the cooked jasmine rice among four serving bowls. Spoon the chicken and pineapple stir-fry evenly over each bed of rice.
06 - Finish each bowl with sliced green onions, toasted sesame seeds, and fresh cilantro. Serve with lime wedges on the side.
# Expert Tips:
01 -
- The sauce practically makes itself from pantry staples you probably already have, and it coats every piece of chicken like glossy candy.
- Pineapple does something magical to chicken, tenderizing it while caramelizing into little golden bites of sunshine.
02 -
- Do not skip the cornstarch in the marinade because it is the difference between a watery puddle and that glossy coating that makes you want to lick the spoon.
- If you crowd the pan with too much chicken at once it will steam instead of sear, so use the largest skillet you own or work in two batches.
03 -
- Pat the pineapple chunks dry before adding them to the pan so they caramelize instead of releasing too much juice and diluting the sauce.
- Toasting sesame seeds in a dry pan for sixty seconds before sprinkling them on top unlocks a flavor that raw seeds simply cannot match.