Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cubed
- 3 cups cooked white or jasmine rice
- 1 can (20 oz) pineapple chunks, with juice reserved
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp brown sugar or honey
- 1 tbsp cornstarch
- 2 tbsp water (for slurry)
- 2 tbsp olive oil or sesame oil
- 2 green onions, chopped (optional)
- Red pepper flakes or sriracha (optional, for heat)
Instructions
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 6–8 minutes. Remove from skillet and set aside.
- In the same skillet, sauté garlic and ginger for 1 minute until fragrant.
- Add reserved pineapple juice, soy sauce, and brown sugar. Stir and simmer for 2–3 minutes.
- Mix cornstarch with water to make a slurry. Stir into the sauce and cook until thickened.
- Add pineapple chunks and cooked chicken back into the skillet. Toss to coat in the sauce.
- Serve over cooked rice. Garnish with green onions and red pepper flakes if desired.
Notes
- Add vegetables like bell peppers, broccoli, or snow peas for extra nutrition and color.
- Use fresh pineapple for a brighter flavor, substituting bottled juice or water for the canned juice.
- Swap rice for cauliflower rice for a low-carb version.
- For a richer flavor, drizzle in sesame oil before serving.
- Stores well in the fridge for up to 4 days—great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 15g
- Sodium: 780mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
