Description
A colorful, nourishing bowl featuring tender chicken, sweet pineapple, fresh vegetables, and a homemade teriyaki-style sauce that comes together quickly for an easy, balanced meal.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken breast, cubed
- 1 cup (165 g) fresh pineapple chunks
- ⅓ cup (80 ml) low-sodium soy sauce or coconut aminos
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cups (370 g) uncooked jasmine or brown rice
- 4 cups (950 ml) water
- 1 cup (150 g) red bell pepper, sliced
- 1 cup (90 g) shredded carrots
- 1 cup (90 g) broccoli florets
- 2 green onions, sliced
Instructions
- Rinse rice and cook with water according to package instructions. Set aside.
- Whisk soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl. Mix cornstarch with water and add to sauce.
- Cook chicken in a skillet over medium heat for 6–8 minutes until fully cooked.
- Add pineapple and sauce to the skillet and simmer 3–5 minutes until thickened.
- Assemble bowls with rice, chicken, pineapple, vegetables, and green onions.
Notes
- Store leftovers in airtight containers in the refrigerator for up to four days.
- Reheat gently and add a splash of water if needed to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired