Ingredients
Scale
- 1 lb chicken breast, cubed
- 2 tbsp olive or sesame oil
- 2 cloves garlic, minced
- ½ cup soy sauce
- ⅓ cup pineapple juice
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp cornstarch + 1 tbsp water
- 1½ cups cooked rice
- 1 cup pineapple chunks
- ½ red bell pepper, diced
- ¼ cup green onions, chopped
Instructions
- Heat olive or sesame oil in a skillet over medium-high heat. Sauté the cubed chicken until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, add minced garlic and sauté until fragrant. Stir in soy sauce, pineapple juice, honey (or brown sugar), and vinegar; let it simmer.
- Mix cornstarch with water to create a slurry and add it to the sauce, stirring until thickened.
- Return the chicken to the skillet along with pineapple chunks and diced red bell pepper; stir to combine.
- Gently fold in cooked rice until evenly mixed; heat through.
- Serve garnished with chopped green onions and optional sesame seeds or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 350
- Sugar: 12g
- Sodium: 920mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg