Description
A quick and flavorful stir-fry combining tender chicken, sweet pineapple, and savory sauce served over fluffy jasmine rice. This dish balances sweet and tangy notes for a comforting weeknight meal.
Ingredients
Scale
- 1 cup jasmine rice
- 1.5 cups water
- 1 pound chicken breast or thighs, cut into 1-inch cubes
- 1 tablespoon soy sauce (for chicken)
- 1 tablespoon cornstarch (for chicken)
- 2 tablespoons soy sauce (for sauce)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar or honey
- 1 teaspoon cornstarch (for sauce)
- 2 tablespoons water (for sauce)
- 2 tablespoons cooking oil, divided
- 1 onion, diced
- 1 bell pepper, diced
- 1 cup pineapple chunks, drained
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon sesame oil
Instructions
- Rinse 1 cup of jasmine rice under cold water. Combine with 1.5 cups of water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Pat chicken cubes dry and toss with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let marinate for 10 minutes.
- In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1 teaspoon cornstarch, and 2 tablespoons water. Set aside.
- Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add chicken in a single layer and sear for 2-3 minutes per side until golden and cooked through. Remove chicken and set aside.
- Add another tablespoon of oil to the pan. Stir-fry onions and bell peppers for 2-3 minutes until tender-crisp. Add garlic and ginger, cooking for 30 seconds until fragrant.
- Return chicken to the pan, add pineapple and peas. Pour the sauce mixture over everything and toss gently. Cook for 1-2 minutes until the sauce bubbles and thickens.
- Remove from heat, drizzle with 1 teaspoon sesame oil, and toss. Serve immediately over the prepared rice.
Notes
Ensure the pan is hot before adding oil to prevent steaming. Do not overcrowd the pan when searing chicken. If using canned pineapple, drain thoroughly to avoid a watery sauce. For a gluten-free version, use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup rice with chic
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 55
- Fiber: 2
- Protein: 30
Keywords: pineapple chicken, stir fry, quick dinner, weeknight meal, chicken and rice, sweet and savory, 30 minute meals