Pineapple Chicken and Rice

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• Salt & pepper, to taste
• 1 tbsp olive oil or sesame oil
• 2 cups pineapple chunks (fresh or canned, drained)
• 3 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup pineapple juice (use from the can or fresh)
• 2 tbsp brown suga
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tsp cornstarch + 1 tbsp water (for thickening)
• Cooked white or brown rice, for serving
• Green onions & sesame seeds for garnish (optional)

‍ Instructions

1. Cook the Chicken

Season chicken with a little salt and pepper. In a large skillet or wok, heat oil over medium-high heat. Add chicken and cook until golden and cooked through, about 5–7 minutes. Remove from the pan and set aside.

2. Make the Sauce

In the same pan, add minced garlic and cook for about 30 seconds. Stir in the soy sauce, pineapple juice, brown sugar, and vinegar. Simmer for 2–3 minutes.

3. Thicken It Up

Mix cornstarch with water, then stir it into the sauce. Cook until the sauce thickens and gets glossy.

4. Add Pineapple & Chicken

Return the chicken to the pan and toss in the pineapple chunks. Stir everything together until well coated and heated through.

5. Serve Over Rice

Spoon the pineapple chicken over a bed of warm rice. Top with chopped green onions and sesame seeds for extra flavor and crunch!

Pro Tip:

Want a little heat? Add a dash of sriracha or red pepper flakes to the sauce ️.