Pineapple Chicken and Rice (Printable version)
Sweet-and-savory chicken with pineapple, snap peas and jasmine rice for a quick tropical weeknight dinner.
# Ingredient list:
→ Proteins
01 - 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
→ Fruits and Vegetables
02 - 1 cup fresh pineapple, diced (canned in juice, drained, works as substitute)
03 - 1 red bell pepper, chopped
04 - 1 cup sugar snap peas, trimmed
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1-inch piece fresh ginger, grated
→ Rice
08 - 2 cups cooked jasmine or basmati rice (day-old preferred)
→ Sauce
09 - 1/4 cup soy sauce (use tamari for gluten-free)
10 - 2 tablespoons pineapple juice
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon honey or brown sugar
13 - 1 teaspoon sesame oil
14 - 1 teaspoon cornstarch
→ Cooking Oils and Seasonings
15 - 2 tablespoons vegetable oil
16 - Salt and black pepper, to taste
# Directions:
01 - In a small bowl, whisk together soy sauce, pineapple juice, rice vinegar, honey, sesame oil, and cornstarch until smooth; set aside.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Season chicken pieces with salt and pepper, then add to the pan in a single layer. Cook undisturbed for 2 to 3 minutes until golden on one side, then toss and continue cooking until the chicken is cooked through, 5 to 6 minutes total. Transfer to a plate and set aside.
03 - Add the remaining tablespoon of vegetable oil to the same pan. Sauté garlic and ginger for about 30 seconds until fragrant. Add the bell pepper and sugar snap peas, stir-frying for 3 to 4 minutes until crisp-tender.
04 - Return the seared chicken to the pan with the vegetables. Add the diced pineapple and sliced green onions, tossing to incorporate.
05 - Pour the prepared sauce over the chicken and vegetable mixture. Toss everything to coat evenly and simmer for 2 to 3 minutes, stirring gently until the sauce thickens and clings to each piece.
06 - Add the cooked rice to the pan and toss gently to combine with the sauced mixture. Continue cooking for about 2 minutes until the rice is heated through and has absorbed some of the sauce.
07 - Serve hot, garnished with additional sliced green onions or a sprinkle of sesame seeds if desired.
# Expert Tips:
01 -
- Everything cooks in one pan, which means you get maximum flavor and minimum dishwashing, a trade I will always accept.
- The sweet pineapple caramelizes just slightly against the savory soy glaze, creating a sauce that you will want to eat with a spoon straight from the pan.
- It comes together in under forty minutes, making it genuinely feasible for those evenings when takeout is tempting but your wallet disagrees.
02 -
- If you add the cornstarch without whisking it first, you will end up with tiny chalky lumps that no amount of stirring can fix.
- Crowding the pan with too much chicken at once causes it to steam rather than sear, so cook in two batches if your skillet is on the smaller side.
03 -
- Press your tofu firmly for at least twenty minutes before cubing if you are making the vegetarian version, because wet tofu will never get that golden edge you want.
- Toast a handful of sesame seeds in the dry pan before you start cooking anything else, then set them aside for garnish because the nutty crunch on top is what separates good from unforgettable.