Ingredients
Scale
- 2 large chicken breasts, cut into bite-sized pieces
- 2 cups cooked white rice or brown rice
- 1 1/2 cups fresh pineapple chunks
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- For the Sauce:
- 1/3 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1/4 cup pineapple juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- Optional Toppings:
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- 1 lime, cut into wedges
Instructions
- In a small bowl, whisk together soy sauce, honey, brown sugar, pineapple juice, cornstarch, and water until smooth. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6–8 minutes until golden brown and fully cooked. Remove from the pan and set aside.
- In the same skillet, add pineapple chunks and cook for 3–4 minutes, allowing them to caramelize slightly.
- Add bell pepper, broccoli, and carrot to the skillet. Cook for 4–5 minutes until tender-crisp. Stir in garlic and ginger and cook for 1 more minute.
- Return the chicken to the skillet. Pour in the sauce and stir well. Let it simmer for 2–3 minutes until the sauce thickens and coats everything evenly.
- Divide the cooked rice into bowls and top with the chicken, pineapple, and vegetable mixture.
- Garnish with sesame seeds, green onions, and a squeeze of lime if desired. Serve warm.
Notes
- You can substitute chicken thighs for extra juiciness.
- Use canned pineapple if fresh is not available, but drain well.
- Adjust sweetness or saltiness by tweaking honey and soy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 14 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg