Description
Pineapple chicken & rice delight brings Caribbean sunshine to dinner tables with sweet-savory flavors dancing together. Juicy chicken nestled on fragrant rice promises a quick, delectable meal that transports you straight to island paradise.
Ingredients
Scale
Protein Ingredients:
- 1 pound (454 grams) boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
Sauce and Flavor Ingredients:
- ½ cup (120 milliliters) pineapple juice (from canned pineapple or fresh)
- ¼ cup (60 milliliters) soy sauce
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or red pepper flakes (optional, for heat)
Seasoning and Garnish Ingredients:
- 1 tablespoon soy sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 cup (240 grams) pineapple chunks (fresh or canned, drained)
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken)
- 2 cups cooked jasmine rice (or brown rice)
- ½ cup (120 milliliters) coconut milk (optional, for extra tropical flavor)
- ½ teaspoon salt
- ¼ cup chopped green onions
- 2 tablespoons toasted coconut flakes (optional)
- 1 tablespoon sesame seeds
Instructions
- Prepare the chicken by blending soy sauce, salt, pepper, garlic powder, smoked paprika, and cornstarch in a mixing bowl. Allow the chicken to marinate for a brief period, ensuring each piece is thoroughly coated.
- Activate a large pan with olive oil over medium-high temperature, creating a sizzling cooking surface.
- Transfer marinated chicken into the heated pan, distributing pieces evenly to promote uniform browning.
- Rotate chicken periodically, cooking for approximately 5-7 minutes until achieving a golden exterior and ensuring complete internal doneness.
- Extract chicken from the pan, reserving it momentarily while maintaining its warmth.
- Refresh the pan with additional oil if necessary, maintaining a consistent cooking environment.
- Introduce pineapple chunks, minced garlic, and freshly grated ginger, allowing aromatics to develop and release their fragrant essence.
- Construct the tropical sauce by incorporating pineapple juice, soy sauce, honey, rice vinegar, and optional sriracha into the pan.
- Gently simmer the sauce, stirring consistently to integrate flavors and create a harmonious blend.
- Enhance sauce consistency by introducing a cornstarch slurry, which will transform the liquid into a luscious, glossy coating.
- Reunite the perfectly cooked chicken with the tropical sauce, ensuring each piece becomes thoroughly glazed and infused with vibrant flavors.
- Plate the glazed chicken atop jasmine rice prepared with coconut milk for an elevated culinary experience.
- Elevate the dish’s visual appeal and flavor profile by garnishing with delicate green onions, toasted sesame seeds, crisp coconut flakes, and a zesty lime squeeze.
Notes
- Marinate chicken ahead of time for deeper flavor penetration, ideally 30 minutes to 2 hours in the refrigerator for maximum taste absorption.
- Adjust heat levels by controlling sriracha quantity, making the dish mild or spicy according to personal preference.
- Choose high-quality pineapple chunks for authentic tropical sweetness, preferably fresh over canned for brighter flavor profile.
- Substitute chicken with tofu or tempeh for a vegetarian version, ensuring similar marination and cooking techniques for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Global
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 70 mg