Ingredients
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup pineapple chunks (fresh or canned)
1 cup jasmine rice
2 cups chicken broth
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 green onions, sliced (for garnish)
Sesame seeds (for garnish, optional)
Instructions
In a medium bowl, combine soy sauce, brown sugar, rice vinegar, cornstarch, garlic, ginger, black pepper, and red pepper flakes. Mix well and set aside.
In a large skillet or wok, heat vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
Pour the sauce mixture over the cooked chicken and stir to coat. Add the pineapple chunks and cook for an additional 3-4 minutes until the sauce thickens slightly.
While the chicken is cooking, rinse the jasmine rice under cold water until the water runs clear. In a separate pot, bring the chicken broth to a boil. Add the rinsed rice, cover, and reduce heat to low. Cook for 15 minutes or until the rice is tender and the liquid is absorbed.
Fluff the rice with a fork and serve it on plates. Top with the sweet and savory pineapple chicken mixture.
Garnish with sliced green onions and sesame seeds if desired. Enjoy your meal!
Notes
For a spicier kick, increase the amount of red pepper flakes. You can also substitute chicken thighs with chicken breasts if preferred. Serve with steamed vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 2
- Protein: 30
- Cholesterol: 90