Pineapple Chicken Rice Bowl
A bright and savory bowl featuring chicken, pineapple, and a soy-honey glaze, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked rice (white, jasmine, or brown)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Substitute thighs for richer flavor
- 1 cup fresh pineapple chunks Canned drained pineapple works; see tips
- 1 unit bell pepper, diced Any color
Sauce Ingredients
- 1/4 cup soy sauce Use low-sodium if preferred
- 2 tablespoons honey Maple syrup or brown sugar can substitute
- 2 tablespoons rice vinegar Apple cider vinegar in a pinch
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil Or neutral oil; a teaspoon of sesame oil added at finish is nice
Garnish and Seasoning
- Salt and pepper to taste
- Green onions for garnish
Instructions
Preparation
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat.
- Add the bite-sized chicken in a single layer. Season with salt and pepper.
- Cook, stirring occasionally, until browned and cooked through — about 6–8 minutes.
- Remove any excess liquid from the pan if needed.
Sauce and Cooking
- While the chicken cooks, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, and 2 minced garlic cloves in a small bowl.
- Pour the sauce over the cooked chicken in the skillet. Stir to coat and let it bubble for 1–2 minutes.
- Add the diced bell pepper and 1 cup pineapple chunks. Stir and cook for about 4–5 minutes until the pepper is tender-crisp and the pineapple is heated through.
- Taste and adjust seasoning with salt and pepper. If you like a glossy, thicker sauce, stir a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) into the pan and cook until thickened.
Serving
- Serve the pineapple chicken mixture over 2 cups of hot cooked rice.
- Garnish with sliced green onions.
Notes
For a thicker glaze, have 1 teaspoon cornstarch to make a slurry with 1 tablespoon cold water and stir in at the end. For best results, use fresh pineapple.