Ingredients

Chicken Breast – for a lean protein; chicken thighs can be used for a juicier option

Olive or Sesame Oil – for sautéing; sesame oil adds a nutty flavor

Garlic (2 cloves, minced) – adds fragrant depth; garlic powder can substitute fresh garlic

Soy Sauce (1/2 cup) – provides salty, umami flavor; low sodium is a healthier choice

Pineapple Juice (1/3 cup) – adds sweetness and acidity; fresh or canned juice works well

Honey or Brown Sugar (2 tbsp) – sweetens the sauce; maple syrup can be used instead

Rice Vinegar or Apple Cider Vinegar (1 tbsp) – offers tanginess; white vinegar is an alternative

Cornstarch (1 tsp) mixed with Water (1 tbsp) – thickens the sauce

Cooked Rice (1.5 cups) – white, brown, or jasmine rice all work fine

Pineapple Chunks (1 cup) – fresh or drained canned for texture and sweetness

Red Bell Pepper (1/2, diced) – adds color and crunch; other bell peppers or snap peas can substitute

Green Onions (1/4 cup, chopped) – garnish; chives can be used alternatively

Optional Toppings: Sesame seeds or crushed red pepper for serving

Instructions

Step 1: Heat olive or sesame oil in a large pan over medium heat. Add chicken breast pieces and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.

Step 2: In the same pan, sauté minced garlic for about 30 seconds until fragrant. Pour in soy sauce, pineapple juice, honey, and vinegar, then stir and bring to a simmer.

Step 3: Stir in the cornstarch mixed with water to thicken the sauce. Cook for 2-3 minutes until glossy.

Step 4: Return the cooked chicken to the pan, add pineapple chunks and diced red bell pepper, stirring to coat everything evenly in the sauce.

Step 5: Gently fold in the cooked rice and warm through for about 2 minutes until combined.

Step 6: Remove from heat. Garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot, adding crushed red pepper if desired.

Tips & Variations

For a spicy kick, add sriracha or red pepper flakes to the sauce to complement the pineapple’s sweetness.

Swap chicken for shrimp or tofu for a different protein variation.

Boost nutrition by adding extra vegetables like broccoli, carrots, or snap peas.

Use cauliflower rice for a low-carb alternative that still works well with the sauce.

Try mango or peaches instead of pineapple for a seasonal tropical twist.

Add chopped cashews or slivered almonds for crunch and texture contrast.

Garnish with fresh cilantro or basil instead of green onions for a herbal freshness.

Mix cornstarch with water thoroughly to avoid lumps and get a smooth, glossy sauce.

Avoid overcooking chicken to keep it tender and juicy.

Storage

Store the cooked chicken and sauce in an airtight container in the refrigerator for up to 24 hours. Keep the cooked rice separate until ready to serve. To reheat, warm the chicken and sauce in a skillet over medium heat, then add the rice and toss to combine. This ensures the dish tastes fresh and flavorful.

FAQs

Can I use frozen pineapple chunks for this recipe?

Yes, frozen pineapple chunks work well. Just thaw and drain any excess juice before adding them to the dish to avoid excess liquid.

Is it possible to make this dish gluten-free?

Absolutely. Use gluten-free soy sauce or tamari and ensure other ingredients like vinegar and honey are gluten-free. This will keep the dish safe for those with gluten sensitivities.