Ingredients

1 lb Chicken Breast (substitute with chicken thighs for a juicier option)

2 tbsp Olive or Sesame Oil (used for sautéing)

2 cloves Garlic, minced (use garlic powder if fresh is unavailable)

1/2 cup Soy Sauce (low sodium is a healthier alternative)

1/3 cup Pineapple Juice (use juice from canned pineapple for convenience)

2 tbsp Honey or Brown Sugar (consider using maple syrup as a substitute)

1 tbsp Rice Vinegar or Apple Cider Vinegar (white vinegar can be used in a pinch)

1 tsp Cornstarch (mix with 1 tbsp water to avoid lumps)

1 tbsp Water

1.5 cups Cooked Rice (white, brown, or jasmine rice based on preference)

1 cup Pineapple Chunks (fresh or drained canned chunks)

1/2 whole Red Bell Pepper, diced (substitute with other bell peppers or snap peas)

1/4 cup Green Onions, chopped (chives make a great substitute)

Optional toppings: Sesame seeds and crushed red pepper for serving

Instructions

Step 1: Heat olive or sesame oil in a large pan over medium heat. Add chicken breast pieces and cook until browned and cooked through, about 6-8 minutes. Remove from the pan and set aside on a plate.

Step 2: In the same pan, add minced garlic and sauté for about 30 seconds until fragrant. Pour in soy sauce, pineapple juice, honey, and vinegar. Stir well and bring the mixture to a simmer.

Step 3: Mix cornstarch with water, then stir it into the sauce to thicken. Cook for 2-3 minutes until the sauce becomes glossy.

Step 4: Return the cooked chicken to the pan. Add pineapple chunks and diced red bell pepper, stirring to coat everything evenly in the sauce.

Step 5: Gently fold in the cooked rice, warming it through and combining all ingredients smoothly, about 2 minutes.

Step 6: Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot and enjoy the tropical flavors.

Tips & Variations

Use chicken thighs for a moister, richer flavor and more tender texture.

Substitute pineapple juice with fresh juice for a brighter taste or use canned juice for convenience.

Swap red bell peppers with snap peas or orange bell peppers for different color and sweetness.

Add crushed red pepper flakes to the garnishing step for a spicy kick.

Use jasmine rice for a fragrant aroma that complements the tropical flavors.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs are a great alternative as they stay juicier and add extra flavor to the dish.

What can I use if I don’t have cornstarch?

You can substitute cornstarch with arrowroot powder or flour to thicken the sauce, but adjust the quantity accordingly and mix with water before adding.