Ingredients
Scale
- 2 chicken breasts, sliced into strips
- 1 cup jasmine or long-grain rice
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 2 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons olive oil
- Fresh cilantro or green onions for garnish
- Optional: sliced jalapeños for heat
Instructions
- Start by cooking the rice according to the package instructions. For added flavor, cook with a pinch of salt and coconut milk, then set aside to keep warm.
- In a bowl, combine soy sauce, honey, garlic, and ginger. Add the sliced chicken and marinate for at least 15 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through. Remove and set aside.
- In the same skillet, add bell peppers and red onions, sauté until slightly tender. Add pineapple chunks during the last few minutes to caramelize.
- Return the chicken to the skillet. Pour in rice vinegar and stir to coat. Drizzle with additional honey or brown sugar if desired. Simmer for a few minutes until flavors meld and glaze thickens.
Notes
- Store leftovers separately in airtight containers for up to 2 days. Reheat in microwave or stovetop, adding water or broth to keep rice moist.
- Top with freshly chopped cilantro, green onions, and a squeeze of lime for extra flavor.
- Add sliced jalapeños or spicy sriracha for heat; swap pineapple with mango or include steamed broccoli for variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
- Diet: Gluten-Free (with GF soy sauce)
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 16 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 65 mg
