Ingredients

1 lb chicken breast, cut into pieces (or substitute with chicken thighs)

2 tbsp olive or sesame oil

2 cloves garlic, minced (or 1 tsp garlic powder)

1/2 cup soy sauce (low sodium optional)

1/3 cup pineapple juice (fresh or from canned pineapple)

2 tbsp honey or brown sugar (maple syrup as a substitute)

1 tbsp rice vinegar or apple cider vinegar (white vinegar in a pinch)

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 (or other bell peppers or snap peas)

1/4 cup green onions, chopped (or chives)

Optional: sesame seeds or crushed red pepper for garnish

Instructions

Step 1: Heat olive or sesame oil in a large pan over medium heat. Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes. Remove from pan and set aside.

Step 2: In the same pan, add minced garlic and sauté for about 30 seconds until fragrant.

Step 3: Pour in soy sauce, pineapple juice, honey, and vinegar. Stir well and bring the mixture to a simmer.

Step 4: Stir in the cornstarch-water mixture to thicken the sauce. Cook for 2-3 minutes until glossy.

Step 5: Return the cooked chicken to the pan, then add pineapple chunks and diced red bell pepper. Stir to coat everything evenly in the sauce.

Step 6: Gently fold in the cooked rice and cook for about 2 minutes until warmed through and combined.

Step 7: Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot and enjoy!

Optional: Add crushed red pepper on top for an extra spicy kick.

Tips & Variations

For juicier chicken, substitute chicken breasts with thighs.

Add sriracha or red pepper flakes to the sauce for a spicy twist.

Swap chicken for shrimp or tofu to change up the protein.

Include extra vegetables like broccoli or carrots for more nutrition and color.

Use cauliflower rice as a low-carb alternative.

Try mango or peaches instead of pineapple for a seasonal variation.

Add chopped cashews or slivered almonds for crunchy texture.

Garnish with fresh cilantro or basil instead of green onions for a different herbal note.

Make sure to mix cornstarch with water thoroughly before adding to avoid lumps and achieve the perfect sauce consistency.

Avoid overcooking the chicken to keep it tender and juicy.

Storage

Store the cooked chicken and sauce in an airtight container in the refrigerator for up to 24 hours. Keep the cooked rice separate to prevent sogginess. When ready to eat, reheat the chicken and sauce in a skillet over medium heat, then stir in the warm rice until heated through. Enjoy within one day for best taste and texture.

FAQs

Can I use frozen pineapple chunks?

Yes, frozen pineapple chunks work well—just thaw and drain any excess moisture before adding to avoid a watery sauce.

Is this recipe suitable for meal prep?

Absolutely! You can prepare the chicken and sauce up to 24 hours in advance, store separately from the rice, and reheat before serving for a quick and tasty meal.