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A bowl of glazed pineapple chicken and rice garnished with green onions and sesame seeds

Irresistible Pineapple Chicken and Rice

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 520 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 cups jasmine rice
  • 2.5 cups chicken stock
  • 1.5 cups fresh pineapple chunks
  • 1 large red bell pepper, seeded and diced
  • 1/2 cup low -sodium soy sauce
  • 1/4 cup rice vinegar
  • 3 tablespoons hone y
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic , minced
  • 1 tablespoon cornstarc h
  • 2 tablespoons vegetable oil
  • 2 green onions , thinly sliced
  • 1 teaspoon sesame seeds

Instructions
 

  • Rinse jasmine rice under cold water until clear; combine with chicken stock in a medium saucepan.
  • Bring rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed; keep covered off heat.
  • In a small mixing bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, minced garlic, and cornstarch until the slurry is homogenous.
  • Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
  • Add chicken pieces in a single layer and sear until golden brown and cooked through (approximately 6-8 minutes); remove chicken from pan and set aside.
  • Add the remaining 1 tablespoon of oil to the same pan; sauté the diced bell peppers and pineapple chunks for 3-4 minutes until the pepper softens and the pineapple caramelizes slightly.
  • Return the cooked chicken to the pan and pour the prepared sauce over the mixture.
  • Toss continuously for 2 minutes until the sauce thickens into a glossy glaze coating all components.
  • Fluff the cooked rice with a fork and portion into bowls.
  • Top the rice with the pineapple chicken mixture and garnish with sliced green onions and sesame seeds.