Description
A quick, one-skillet meal featuring juicy chicken, sweet pineapple, and sticky soy sauce, served over rice for a budget-friendly, family-friendly dinner.
Ingredients
- 1 lb chicken breast, cut into 1-inch pieces (skinless)
- 2 tbsp olive oil or sesame oil
- 2 cloves garlic, minced
- 1/2 cup soy sauce
- 1/3 cup pineapple juice
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- 1.5 cups cooked rice
- 1 cup pineapple chunks
- 1/2 red bell pepper, diced
- 1/4 cup green onions, chopped
- Sesame seeds for garnish
- Crushed red pepper (optional)
- Salt and pepper for seasoning
Instructions
- Pat the chicken dry and season lightly with salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering.
- Add the chicken in a single layer. Sear without moving for 3-4 minutes, flip and sear the other side until golden. Remove the chicken to a plate and tent with foil.
- Reduce heat to medium and add the remaining 1 tbsp oil. Add minced garlic and diced red pepper; sauté for 1-2 minutes until fragrant.
- Pour in the soy sauce, pineapple juice, honey, and vinegar. Stir to combine and bring to a simmer.
- Whisk the cornstarch and water to make the slurry, then stir it into the sauce until thickened.
- Return the chicken and the pineapple to the skillet. Simmer for 2-3 minutes until heated through.
- Fold in the cooked rice and chopped green onions. Toss until well coated and serve immediately, garnished with sesame seeds.
Notes
For gluten-free, swap soy sauce for tamari. Leftovers can be stored in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian