Pineapple Chicken and Rice – A Sweet & Savory One-Pan Meal

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  • 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cornstarch (for crispier chicken, optional)

For the Rice & Sauce:

  • 1 tablespoon olive oil (or sesame oil for extra flavor)
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 cup uncooked jasmine or basmati rice
  • 1 ½ cups chicken broth (or water)
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 2 tablespoons soy sauce
  • 1 tablespoon honey (or brown sugar for extra sweetness)
  • 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
  • 1 teaspoon rice vinegar or apple cider vinegar
  • ½ teaspoon crushed red pepper flakes (optional, for a little heat)
  • 2 green onions, chopped (for garnish)
  • ¼ cup chopped cashews or peanuts (optional, for crunch)

Instructions

1. Marinate the Chicken

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