Pineapple Chicken Rice Bowl (Printable)
Savory-sweet chicken with pineapple and vegetables over jasmine rice, ready in 35 minutes.
# Ingredient List:
→ Poultry
01 - 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
→ Marinade & Sauce
02 - 2 tablespoons soy sauce
03 - 1 tablespoon honey
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon toasted sesame oil
06 - 1 tablespoon cornstarch
07 - 2 cloves garlic, minced
08 - 1 teaspoon freshly grated ginger
→ Rice
09 - 2 cups cooked jasmine rice
→ Fruits & Vegetables
10 - 1 cup fresh pineapple chunks
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
17 - Lime wedges
# How to Make:
01 - In a medium mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, minced garlic, and grated ginger until smooth.
02 - Add the chicken pieces to the marinade and toss to coat evenly. Let rest for at least 10 minutes at room temperature.
03 - 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, stirring occasionally, until the chicken is browned and cooked through.
04 - Add the sliced bell pepper, julienned carrot, and snap peas to the skillet. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
05 - Toss in the pineapple chunks and cook for 1 to 2 minutes until heated through and lightly caramelized.
06 - Divide the cooked jasmine rice among four bowls. Spoon the chicken and pineapple stir-fry over the rice. Garnish with sliced green onions, toasted sesame seeds, fresh cilantro, and lime wedges.
# Helpful Tips:
01 -
- The sauce thickens into a glossy glaze that clings to every bite of chicken and vegetable
- Weeknight cooking feels like a treat with tropical sweetness and fresh crunch
- Everything cooks in one pan so cleanup is nearly effortless
02 -
- Crowding the pan creates steam instead of a sear—cook in batches if needed
- The sauce continues thickening off heat, so do not reduce it too much in the pan
- Fresh pineapple melts into the sauce while canned holds its shape better
03 -
- Cut all your vegetables before starting—the cooking moves fast once the heat is on
- Room temperature chicken cooks more evenly than cold from the fridge