Ingredients
Scale
- 1 lb Chicken Breast
- 2 tbsp Olive 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 or Apple Cider Vinegar
- 1 tsp Cornstarch
- 1 tbsp Water
- 1.5 cups Cooked Rice
- 1 cup Pineapple Chunks
- 1/2 whole Red Bell Pepper (Diced)
- 1/4 cup Green Onions (Chopped)
- Sesame seeds (For serving)
- Crushed red pepper (Optional)
Instructions
- In a medium bowl, combine the soy sauce, pineapple juice, honey (or brown sugar), rice vinegar, and minced garlic. Add the chicken breast, ensuring it’s well-coated. Let it marinate for at least 15 minutes.
- Heat the olive or sesame oil in a large skillet over medium-high heat. Once hot, add the minced garlic—sauté until fragrant, about 30 seconds.
- Add the marinated chicken (reserve the marinade). Cook the chicken for about 5-6 minutes on each side, or until golden brown and cooked through.
- Stir in the reserved marinade and gently add the cornstarch mixed with water to the skillet. Stir until the mixture thickens and turns glossy.
- Fold in the cooked rice, pineapple chunks, and diced red bell pepper. Cook for another 2-3 minutes until everything is heated through.
- Serve hot, garnished with chopped green onions, sesame seeds, and crushed red pepper if desired.
Notes
Keep leftovers in an airtight container in the refrigerator for up to three days. Can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg