Pineapple Chicken and Rice Bowl
This pineapple chicken and rice bowl is the perfect balance of sweet, savory, and tangy flavors. Made with juicy pineapple, marinated chicken, and crisp veggies over a bed of rice, it's a quick and nourishing meal you'll want to make again and again.
Equipment
Ingredients
For the Chicken Marinade:
- 1 lb boneless skinless chicken breast or thighs cut into bite-sized pieces
- 2 tbsp soy sauce or coconut aminos
- 1 tbsp sesame oil
- 2 garlic cloves minced
- 1 tsp fresh ginger grated
- ½ tsp red pepper flakes optional
For the Pineapple Sauce:
- 1 cup pineapple chunks fresh or canned in juice
- ¼ cup pineapple juice
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp water mixed
For the Bowl:
- 2 cups cooked jasmine or brown rice
- 1 red bell pepper sliced
- 1 small red onion thinly sliced
- 1 cup broccoli florets lightly steamed
- Optional toppings: sesame seeds, chopped green onions, chili flakes
Instructions
Marinate the Chicken
- In a bowl, combine soy sauce, sesame oil, garlic, ginger, and red pepper flakes. Add chicken and mix well. Let marinate for 30 minutes.
Make the Pineapple Sauce
- Blend pineapple chunks, juice, honey, and rice vinegar until smooth. Transfer to a saucepan, heat on medium, then stir in cornstarch slurry. Cook until thickened.
Cook the Chicken
- Heat a skillet over medium-high heat. Add marinated chicken and cook until golden and cooked through, about 6–8 minutes. Set aside.
Stir-Fry the Veggies
- In the same skillet, stir-fry bell pepper, broccoli, and onion until tender-crisp, 4–5 minutes.
Assemble the Bowls
- Layer rice in bowls. Top with chicken, vegetables, and pineapple sauce. Garnish as desired.
Notes
- Use canned pineapple in juice, not syrup, for best results.
- Tofu or tempeh can be substituted for a vegetarian version.
- Store leftovers in airtight containers for up to 4 days.
Nutrition
Calories: 430kcalCarbohydrates: 45gProtein: 30gFat: 14gFiber: 4gSugar: 12g
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