Pineapple Chicken and Rice
Ingredients
For the chicken
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2 boneless, skinless chicken breasts (cut into bite-size pieces)
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1½ cups fresh pineapple chunks (or canned, drained)
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2 tbsp olive oil
Sauce
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¼ cup soy sauce (low-sodium if possible)
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¼ cup pineapple juice (from the can or fresh)
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2 tbsp honey or brown sugar
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1 tbsp ketchup
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2 cloves garlic (minced)
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1 tsp grated ginger (optional but great)
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1 tsp cornstarch + 1 tbsp water (for thickening)
Rice
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1½ cups jasmine or long-grain rice
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3 cups water or chicken broth
Garnish (optional)
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Chopped parsley or green onions
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Sesame seeds
Instructions
1. Cook the rice
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Rinse rice.
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Bring water or broth to a boil, add rice.
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Cover, reduce heat, and simmer 15–18 minutes until fluffy.
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Set aside.
2. Make the sauce
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In a small bowl, mix soy sauce, pineapple juice, honey/brown sugar, ketchup, garlic, and ginger.
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Stir in cornstarch slurry and set aside.
3. Cook the chicken
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Heat olive oil in a large pan over medium-high heat.
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Add chicken pieces and cook 5–7 minutes until golden and cooked through.
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Remove chicken and set aside.
4. Caramelize pineapple
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In the same pan, add pineapple chunks.
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Cook 2–3 minutes until lightly browned.
5. Combine
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Return chicken to the pan.
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Pour in the sauce and stir.
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Simmer 2–4 minutes until thick and glossy.
6. Serve
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Spoon pineapple chicken over rice.
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Garnish with parsley or green onions.
