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A bowl of glossy pineapple chicken with red peppers and green onions over jasmine rice

Pineapple Chicken and Rice

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 cups cooked jasmine rice
  • 2 cups fresh pineapple chunks
  • 1 large red bell pepper, diced
  • 1/2 cup low -sodium soy sauce
  • 1/4 cup packed light brown sugar
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic , minced
  • 1 tablespoon cornstarc h
  • 2 tablespoons vegetable oil
  • 1/4 cup sliced green onions for garnish

Method
 

  1. In a small bowl, whisk together the soy sauce, brown sugar, ginger, garlic, and cornstarch until the cornstarch is fully dissolved.
  2. Heat vegetable oil in a large wok or skillet over medium-high heat.
  3. Add chicken cubes to the pan and sear until browned on all sides and cooked through, approximately 5 to 7 minutes.
  4. Add the diced red bell pepper to the skillet and sauté for 3 minutes until slightly softened.
  5. Incorporate the pineapple chunks and cook for an additional 2 minutes until the fruit is heated through and slightly caramelized.
  6. Pour the sauce mixture into the skillet and stir constantly to ensure even coating.
  7. Simmer the mixture for 2 minutes or until the sauce has thickened to a glossy glaze.
  8. Divide the cooked jasmine rice into four serving bowls and top with the pineapple chicken mixture.
  9. Garnish with sliced green onions and serve immediately.