Ingredients

Chicken Breast – main protein; substitute with chicken thighs for a juicier option

Olive or Sesame Oil – for sautéing; sesame oil adds a nutty flavor

Garlic (2 cloves, minced) – fragrant depth; garlic powder works if fresh isn’t available

Soy Sauce (1/2 cup) – salty umami flavor; low sodium is a healthier choice

Pineapple Juice (1/3 cup) – sweetness and acidity; canned pineapple juice is convenient

Honey or Brown Sugar (2 tbsp) – sweetens the sauce; maple syrup as substitute

Rice Vinegar or Apple Cider Vinegar (1 tbsp) – adds tanginess; white vinegar can be used

Cornstarch (1 tsp) + Water (1 tbsp) – thickens the sauce; mix well to avoid lumps

Cooked Rice (1.5 cups) – base; use white, brown, or jasmine rice as preferred

Pineapple Chunks (1 cup) – texture and sweetness; fresh or drained canned chunks

Red Bell Pepper (1/2, diced) – color and crunch; other bell peppers or snap peas work too

Green Onions (1/4 cup, chopped) – garnish; chives make a good substitute

Optional Toppings: Sesame seeds or crushed red pepper – customize to taste

Instructions

Step 1: Heat olive or sesame oil in a large pan over medium heat. Add chicken breast pieces and cook until browned and cooked through, about 6-8 minutes. Transfer to a plate and set aside.

Step 2: In the same pan, sauté minced garlic for about 30 seconds until fragrant. Add soy sauce, pineapple juice, honey, and vinegar. Stir and bring to a simmer.

Step 3: Mix cornstarch with water thoroughly, then stir into the sauce. Cook for 2-3 minutes until the sauce thickens and becomes glossy.

Step 4: Return the cooked chicken to the pan. Add pineapple chunks and diced red bell pepper, stirring to coat everything evenly in the sauce.

Step 5: Gently fold in the cooked rice and warm through, about 2 minutes, until well combined.

Step 6: Remove from heat. Garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot, with optional crushed red pepper for extra heat.

Tips & Variations

For a spicy kick, add sriracha or red pepper flakes to the sauce.

Swap chicken for shrimp or tofu to change up the protein.

Add extra vegetables like broccoli or carrots for added color and nutrition.

Use cauliflower rice instead of cooked rice for a low-carb version.

Try mango or peaches instead of pineapple for a seasonal twist.

Include chopped cashews or slivered almonds for a crunchy texture.

Garnish with fresh cilantro or basil for an herbaceous flavor.

Use sesame oil to sauté for a nutty undertone instead of olive oil.

Mix cornstarch and water thoroughly to avoid lumps and achieve perfect sauce thickness.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be used for a juicier, more flavorful option. Cooking times may vary slightly, so ensure the chicken is cooked through before serving.

What can I substitute for pineapple juice?

If pineapple juice isn’t available, you can use the juice from canned pineapple or a mix of orange juice and a splash of lemon juice to mimic the sweetness and acidity.