Description
A bright, saucy one-pot meal with juicy chicken, caramelized pineapple, and fluffy rice, balancing sweet, salty, and tangy flavors.
Ingredients
Scale
- 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 1 cup (200 g) jasmine rice, rinsed
- 1 cup (165 g) pineapple chunks
- 1 cup (240 ml) pineapple juice
- 1 1/4 cups (300 ml) chicken stock
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 2 tsp (10 g) brown sugar or honey
- 1 small onion (120 g), diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 tbsp (30 ml) vegetable oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
Instructions
- Prep the ingredients by cutting chicken, rinsing rice, and dicing onion and pepper.
- Heat oil in a skillet and sear the chicken until golden, then remove.
- Sauté onion and bell pepper until translucent, add garlic, then pineapple chunks.
- Add rinsed rice to the pan and toast for 1 minute.
- Pour in chicken stock and pineapple juice, add soy sauce and vinegar, then return the chicken.
- Bring to a gentle boil, then cover and simmer for 12-14 minutes.
- Uncover and stir, adding a cornstarch slurry if a thicker glaze is desired.
- Garnish with green onions and sesame seeds before serving.
Notes
Use a thermometer to ensure chicken reaches 165°F (74°C) and avoid overmixing the rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 12g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2.5g
- Protein: 29g
- Cholesterol: 95mg