- In a bowl, toss chicken pieces with soy sauce, salt, black pepper, garlic powder, and cornstarch (if using).
- Let it marinate while you prep the other ingredients.
2. Sauté the Chicken
- Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook for 4-5 minutes, until lightly browned. Remove from the pan and set aside.
3. Cook the Aromatics & Rice
- In the same pan, add a bit more oil if needed.
- Sauté onion, garlic, and red bell pepper for 2 minutes until softened.
- Stir in the rice, allowing it to toast slightly for about 1 minute.
4. Simmer with Pineapple & Sauce
- Pour in chicken broth, soy sauce, honey, ginger, vinegar, and crushed red pepper flakes. Stir to combine.
- Add the pineapple chunks and return the chicken to the pan.
- Bring to a boil, then cover and reduce heat to low. Let it simmer for 15-18 minutes until the rice is tender and has absorbed the liquid.
5. Fluff & Serve
- Remove from heat and let the dish sit, covered, for 5 minutes.
- Fluff the rice with a fork and garnish with chopped green onions and cashews/peanuts (if using).
Serving & Storage Tips
- Serving: Enjoy as a standalone meal or pair with a side of steamed vegetables like broccoli or bok choy.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in portioned containers for up to 2 months. Thaw and reheat in a skillet or microwave.
- Reheating: Add a splash of water or broth before reheating to keep the rice from drying out.
Variations & Customizations
- Spicy Pineapple Chicken: Add more crushed red pepper flakes or a teaspoon of sriracha for extra heat.
- Tropical Twist: Mix in mango or coconut milk for a richer island-inspired flavor.
- Vegetarian Option: Replace chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.
- Low-Carb Option: Swap rice for cauliflower rice or quinoa for a lighter alternative.
FAQs
1. Can I use brown rice instead of white rice?
Yes! Just increase the liquid to 2 cups and simmer for 35-40 minutes instead of 15-18.
2. What’s the best way to cut fresh pineapple for this recipe?
Peel and core the pineapple, then chop into bite-sized chunks. Save any extra juice to enhance the sauce!
3. Can I use frozen pineapple?
Yes! Thaw it before adding to prevent excess liquid from affecting the rice texture.
4. Can I make this dish in a slow cooker?
Absolutely! Layer everything in a slow cooker, cook on LOW for 4-5 hours, then fluff and serve.
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