Description
This pineapple-sweet, soy-salty chicken is bright and flavorful, perfect for quick weeknight dinners over rice.
Ingredients
- 1 lb chicken breast, cut into 1-inch bite-sized pieces
- 2 tbsp olive oil or sesame oil
- 2 garlic cloves, minced
- 1/2 cup soy sauce
- 1/3 cup pineapple juice
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- 1 tbsp water (extra for the sauce if needed)
- 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
Instructions
- Prep everything: cut chicken, dice red bell pepper, mince garlic, chop green onions, and drain canned pineapple if needed.
- Heat a large skillet over medium-high heat. Add oil and swirl to coat.
- Add chicken in a single layer and cook for 4–6 minutes until browned. Remove from pan.
- If the pan looks dry, add a splash more oil and sauté garlic for about 30 seconds.
- Add diced red bell pepper and cook for 2–3 minutes until softened.
- Whisk together soy sauce, pineapple juice, honey, and rice vinegar in a small bowl.
- Return chicken to the pan and pour the sauce over. Stir and bring to a simmer.
- Add cornstarch slurry while stirring until sauce thickens, about 1 minute.
- Stir in pineapple chunks and green onions; heat through for 1–2 minutes.
- Serve over warm cooked rice, garnishing with sesame seeds and crushed red pepper if desired.
Notes
For lower sugar, cut honey to 1 tbsp. Use fresh pineapple for better texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian