Ingredients
Scale
- 1 lb Chicken Breast (substitute with chicken thighs for a juicier option)
- 2 tbsp Olive or Sesame Oil (for sautéing)
- 2 cloves Garlic, minced (or garlic powder)
- 1/2 cup Soy Sauce (low sodium optional)
- 1/3 cup Pineapple Juice (fresh or canned)
- 2 tbsp Honey or Brown Sugar (maple syrup optional)
- 1 tbsp Rice Vinegar or Apple Cider Vinegar
- 1 tsp Cornstarch mixed with 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
- Optional toppings: Sesame seeds, crushed red pepper
Instructions
- Heat olive or sesame oil in a large pan over medium heat. Add chicken pieces and cook until browned and cooked through, about 6-8 minutes. Set aside.
- In the same pan, sauté minced garlic for 30 seconds until fragrant. Add soy sauce, pineapple juice, honey, and vinegar; stir and bring to a simmer.
- Stir in cornstarch mixed with water to thicken the sauce. Cook for 2-3 minutes until glossy. Return chicken to the pan, add pineapple chunks and red bell pepper, and stir to coat.
- Gently fold in cooked rice until warmed through and combined, about 2 minutes.
- Remove from heat, garnish with chopped green onions and sesame seeds. Serve hot.
Notes
- Optional: Top with crushed red pepper for extra spice.
- Exact quantities are listed in the recipe card above for consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan Cooking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg