Ingredients
For the Chicken:
- 1 ½ lbs chicken breast, cut into bite-sized cubes
- 1 tbsp olive oil or sesame oil
- 1 cup fresh pineapple chunks (or canned, drained)
- 2 tbsp green onions, chopped (for garnish)
For the Sauce:
- ¼ cup soy sauce (or coconut aminos for gluten-free)
- 3 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp ginger, grated
- 3 cloves garlic, minced
- ½ tsp red pepper flakes (optional, for heat)
- 1 tsp cornstarch + 2 tbsp water (to thicken sauce)
For Serving:
- 3 cups cooked white rice or brown rice
- 1 tbsp sesame seeds (optional)
Instructions
Step 1: Cook the Rice
- If not already prepared, cook white or brown rice according to package instructions.
- Keep warm while preparing the chicken.
Step 2: Make the Sauce
- In a small bowl, whisk together:
- Soy sauce
- Honey
- Rice vinegar
- Ginger
- Garlic
- Red pepper flakes (if using)
- In a separate bowl, mix cornstarch and water to create a slurry. Set both aside.
Step 3: Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces and cook for 5-6 minutes, stirring occasionally, until golden and cooked through.
- Add pineapple chunks and cook for 1 more minute to caramelize slightly.
Step 4: Add the Sauce & Thicken
- Pour the sauce over the chicken and pineapple.
- Stir in the cornstarch slurry and let simmer for 2-3 minutes, until the sauce thickens.
- Remove from heat.
Step 5: Serve & Enjoy!
- Divide rice into bowls and top with the pineapple chicken mixture.
- Garnish with green onions and sesame seeds.
- Serve immediately and enjoy this sweet, savory, and satisfying meal!
Notes
Recipe Variations & Add-Ins
🔹 Spicy Pineapple Chicken: Add sriracha or extra red pepper flakes for a spicy kick.
🔹 Vegetable Add-In: Stir in bell peppers, snap peas, or carrots for more nutrition.
🔹 Hawaiian BBQ Twist: Add 1 tbsp BBQ sauce to the glaze for a smoky depth.
🔹 Low-Carb Option: Serve over cauliflower rice or zucchini noodles instead of rice.