Ingredients

Chicken Breast – 1 lb (substitute with chicken thighs for a juicier option)

Olive or Sesame Oil – 2 tbsp

Garlic – 2 cloves, minced (or garlic powder as a substitute)

Soy Sauce – 1/2 cup (low sodium preferred)

Pineapple Juice – 1/3 cup (fresh or canned juice)

Honey or Brown Sugar – 2 tbsp (maple syrup works as a substitute)

Rice Vinegar or Apple Cider Vinegar – 1 tbsp (white vinegar can be used)

Cornstarch – 1 tsp

Water – 1 tbsp

Cooked Rice – 1.5 cups (white, brown, or jasmine)

Pineapple Chunks – 1 cup (fresh or drained canned)

Red Bell Pepper – 1/2, diced

Green Onions – 1/4 cup, chopped (or chives as a substitute)

Optional Toppings: Sesame seeds or crushed red pepper

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 from the pan and set aside.

Step 2: In the same pan, sauté minced garlic for about 30 seconds until fragrant. Add soy sauce, pineapple juice, honey, and vinegar, stirring well and bringing the mixture to a simmer.

Step 3: Mix cornstarch with water until smooth, then stir it into the sauce to thicken. Cook for 2-3 minutes until the sauce becomes glossy.

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

Step 5: Gently fold in the cooked rice until warmed through and evenly mixed, about 2 minutes.

Step 6: Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot and enjoy the sweet, tropical flavors!

Optional: Add crushed red pepper for an extra kick before serving.

Tips & Variations

Use chicken thighs instead of breasts for a juicier texture.

Add sriracha or red pepper flakes for a spicy twist that contrasts nicely with the sweet pineapple.

Substitute chicken with shrimp or tofu for a different protein variation.

Incorporate extra vegetables like broccoli or carrots to boost nutrition and color.

Try cauliflower rice as a low-carb alternative to traditional rice.

Swap pineapple for mango or peaches for a refreshing seasonal twist.

Add chopped cashews or slivered almonds for a crunchy element.

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

Storage

Store cooked chicken and sauce together in an airtight container in the refrigerator for up to 24 hours. Keep the cooked rice separate to maintain its texture. To reheat, warm the chicken and sauce in a skillet over medium heat, then stir in the rice until heated through. Consume within one day for best quality.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking and safety.