Description
Juicy, caramelized chicken meets the bright, tangy sweetness of pineapple in this island-inspired favorite. Served over fluffy jasmine rice and topped with a refreshing pineapple salsa, this dish brings tropical comfort to your dinner table with every bite.
Ingredients
For the Chicken & Marinade:
- 1 1/2 lbs boneless, skinless chicken breasts (cut into strips or bite-sized pieces)
- 1/2 cup soy sauce (low-sodium preferred)
- 1/4 cup pineapple juice
- 2 tbsp brown sugar
- 1 tbsp honey (optional)
- 2 tbsp rice vinegar
- 3 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tbsp sesame oil
- 1 tbsp olive oil (for cooking)
- Black pepper to taste
For the Pineapple Topping:
- 1 cup pineapple chunks
- 1/2 cup diced red bell pepper
- 2 tbsp chopped chives or green onions
- 1 tsp lime juice
- Pinch of salt
For the Rice:
- 1 1/2 cups uncooked jasmine rice
- 3 cups water
- Pinch of salt
- 1 tbsp butter (optional)
Optional Garnishes:
- Chopped cilantro
- Toasted sesame seeds
- Lime wedges
Instructions
- Marinate the Chicken
- In a large bowl, mix soy sauce, pineapple juice, brown sugar, honey, vinegar, garlic, ginger, and sesame oil.
- Add chicken pieces, coat well, and marinate for at least 30 minutes (up to overnight).
- Cook the Rice
- Rinse rice until water runs clear.
- In a saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes.
- Let rest for 5 minutes, then fluff with a fork. Stir in butter if using.
- Make the Pineapple Topping
- Mix pineapple, red bell pepper, chives, lime juice, and a pinch of salt in a small bowl. Set aside.
- Cook the Chicken
- Heat olive oil in a skillet over medium-high heat.
- Sear chicken for 4–5 minutes per side until browned and cooked through.
- Optionally reduce a few spoonfuls of leftover marinade in the pan into a glaze.
- Assemble
- Serve chicken over rice and top with pineapple mixture.
- Garnish with cilantro, sesame seeds, or lime wedges if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes