Description
Sizzling tropical pineapple chicken & rice delight delivers Caribbean sunshine on a plate, blending sweet and savory flavors. Juicy chicken nestled with fragrant rice promises a quick escape to island paradise that delights your senses and satisfies hunger.
Ingredients
Scale
- 1 pound (454 g) chicken breast or thighs, boneless, skinless, cut into bite-sized pieces
- ½ cup (120 ml) pineapple juice (from canned or fresh)
- 1 cup (150 g) pineapple chunks (fresh or canned, drained)
- 2 cups (340 g) cooked jasmine or brown rice
- ¼ cup (60 ml) soy sauce
- ½ cup (120 ml) coconut milk (optional)
- 2 tbsps honey or brown sugar
- 1 tbsp olive oil
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp cornstarch, mixed with 2 tbsps water (to thicken)
- 1 tbsp sesame seeds
- ¼ cup (25 g) chopped green onions
- 2 tbsps toasted coconut flakes (optional)
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp sriracha or red pepper flakes (optional)
- ½ tsp salt
- ½ tsp black pepper
- Lime wedges
Instructions
- Chicken Preparation: Infuse chicken pieces with a vibrant marinade of soy sauce, salt, pepper, garlic powder, smoked paprika, and cornstarch. Allow flavors to meld for a brief moment while preparing the cooking surface.
- Searing Technique: Ignite a large pan with olive oil over medium-high heat. Introduce marinated chicken, orchestrating a golden sear by rotating pieces periodically until achieving a perfectly caramelized exterior and ensuring complete internal cooking. Carefully transfer chicken to a temporary holding area.
- Tropical Sauce Creation: Utilize the same pan, adding additional oil if necessary. Introduce pineapple chunks, minced garlic, and grated ginger, awakening their aromatic potential. Cascade pineapple juice, soy sauce, honey, rice vinegar, and optional sriracha into the pan, creating a complex flavor profile. Allow the mixture to gently simmer, then incorporate a cornstarch slurry to transform the sauce into a luxurious, glossy consistency.
- Harmonious Fusion: Reunite the expertly cooked chicken with the tropical sauce, ensuring each morsel is lavishly coated. Let the ingredients dance together briefly, melding flavors and temperatures.
- Elegant Presentation: Cascade the sauced chicken over jasmine rice prepared with coconut milk for an enhanced sensory experience. Elevate the dish with a artistic garnish of sliced green onions, sprinkled sesame seeds, toasted coconut flakes, and a vibrant lime squeeze to illuminate the tropical essence.
Notes
- Let chicken sit in marinade for at least 30 minutes (or overnight) in the refrigerator to enhance depth of taste and tenderness.
- Adjust cornstarch slurry gradually to prevent over-thickening; start with small amounts and add incrementally while stirring.
- Modify sriracha quantity based on personal spice tolerance, or substitute with mild chili sauce for less intense heat.
- Swap chicken with tofu for vegetarian version, use tamari instead of soy sauce for gluten-free option, and replace honey with maple syrup for vegan alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Global
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg