Ingredients
- 1 lb Chicken Breast (or thighs for a juicier option)
- 2 tbsp Olive or Sesame Oil
- 2 cloves Garlic (minced)
- 1/2 cup Soy Sauce (low sodium recommended)
- 1/3 cup Pineapple Juice
- 2 tbsp Honey or Brown Sugar
- 1 tbsp Rice Vinegar or Apple Cider Vinegar
- 1 tsp Cornstarch (mixed with 1 tbsp water)
- 1 tbsp Water
- 1.5 cups Cooked Rice (white, brown, or jasmine)
- 1 cup Pineapple Chunks (fresh or drained canned)
- 1/2 Red Bell Pepper (diced)
- 1/4 cup Green Onions (chopped)
- Sesame seeds (for serving)
- Crushed red pepper (optional for spice)
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Instructions
- Prep the chicken and rice: Cut the chicken into bite-sized pieces, season with salt and pepper, and prepare cooked rice if needed.
- Make the sauce: Whisk together soy sauce, pineapple juice, honey or brown sugar, vinegar, and cornstarch slurry in a bowl.
- Sauté aromatics and chicken: Heat oil in a skillet, add garlic, cook until fragrant, then add chicken and cook until browned, about 5-6 minutes.
- Add veggies and pineapple: Toss in red pepper and pineapple chunks, cook for an additional 2 minutes.
- Pour in the sauce: Add the sauce to the skillet, bring to a simmer, and stir until thickened, about 2 minutes.
- Finish and fluff: Stir in the cooked rice and green onions, adjusting seasonings as needed.
- Serve and garnish: Plate the dish, sprinkle with sesame seeds and crushed red pepper if desired, and enjoy hot.
Notes
- Great for meal prep and leftovers. Can substitute chicken with tofu or shrimp, and use tamari for a gluten-free version.