Pineapple Chicken and Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 boneless chicken breasts, cut into bite-sized pieces
02 -
1 cup uncooked jasmine rice
03 -
1 cup pineapple chunks (fresh or canned, drained)
→ Sauce
04 -
1/2 cup pineapple juice
05 -
1/4 cup soy sauce
06 -
2 tablespoons honey
07 -
1 tablespoon rice vinegar
08 -
1 tablespoon cornstarch
→ Aromatics and Spices
09 -
1 tablespoon vegetable oil
10 -
1 bell pepper, diced
11 -
2 garlic cloves, minced
12 -
1/2 teaspoon ground ginger
13 -
1/4 teaspoon red pepper flakes (optional)
14 -
Salt and black pepper to taste
→ Garnishes (Optional)
15 -
2 green onions, sliced
16 -
Sesame seeds
# Instructions:
01 -
Cook the jasmine rice according to package instructions. Set aside and keep warm.
02 -
In a small bowl, mix pineapple juice, soy sauce, honey, rice vinegar, cornstarch, ground ginger, and red pepper flakes. Stir until smooth.
03 -
Heat oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté until browned and cooked through (about 6–8 minutes). Remove and set aside.
04 -
In the same skillet, add diced bell pepper and garlic. Cook for 2–3 minutes until slightly softened.
05 -
Return the chicken to the skillet, add pineapple chunks, and pour the sauce mixture over everything.
06 -
Stir and cook for 3–4 minutes, until the sauce thickens and coats the chicken.
07 -
Serve hot over a bed of cooked jasmine rice. Garnish with sliced green onions and sesame seeds if desired.
# Notes:
01 -
Ensure the chicken is cooked thoroughly to prevent foodborne illness.