Description
A delicious and tropical Hawaiian Pineapple Chicken Rice Bowl featuring tender chicken, sweet pineapple, and a flavorful sauce served over rice.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast or thighs (cut into bite-size pieces)
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- ½ cup pineapple juice (from canned pineapple or fresh)
- ¼ cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 garlic cloves (minced)
- 1 tsp fresh ginger (grated)
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 2 cups cooked jasmine or basmati rice
- 1 ½ cups pineapple chunks (fresh or canned)
- 2 tbsp green onions (sliced)
- 1 tsp sesame seeds (black & white mix)
- Optional: serve in hollowed-out pineapple halves for presentation
Instructions
- Toss chicken pieces with soy sauce and cornstarch until coated.
- Heat vegetable oil in a skillet or wok over medium-high heat.
- Cook chicken until golden brown and cooked through, about 6–8 minutes. Remove and set aside.
- In the same skillet, combine pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, and ginger.
- Bring to a simmer. Stir in cornstarch slurry and cook until thickened, about 2 minutes.
- Add cooked chicken and pineapple chunks into the sauce. Toss to coat evenly.
- Place a bed of cooked rice into a pineapple half or bowl.
- Spoon chicken and pineapple mixture on top.
- Garnish with sesame seeds and green onions.
- Serve warm, straight from the pineapple bowl for a tropical flair.
Notes
- For a more intense pineapple flavor, use fresh pineapple.
- Adjust the sweetness of the sauce by adding more or less brown sugar.
- This dish can be served in a hollowed-out pineapple for a fun presentation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg