Pineapple Chicken Hawaiian (Print Version)

# Ingredients:

01 - 4 cups water
02 - 2 cups jasmine rice
03 - 1.5 lbs chicken breast, diced into small chunks
04 - 2 cups fresh pineapple, cut into pieces
05 - 1 yellow bell pepper, thinly sliced
06 - 1 red bell pepper, thinly sliced
07 - 1 onion, thinly sliced
08 - 3 cloves garlic, finely chopped
09 - 1 teaspoon freshly grated ginger
10 - 2 tablespoons honey
11 - 1 tablespoon olive oil
12 - 2 tablespoons soy sauce
13 - 1 tablespoon sriracha for spice
14 - A pinch of salt and pepper
15 - Fresh cilantro for topping

# Instructions:

01 - Mix the water with the jasmine rice in a medium pot. Heat until it starts boiling, then turn it down to low, cover it, and let it cook gently for about 15 minutes. Take the pot off the burner, keep it covered, and let it sit for 5 more minutes before serving.
02 - Warm olive oil in a big pan or wok over medium-high heat. Add the diced chicken, sprinkle on some salt and pepper, and cook while stirring until it's fully cooked and browned, about 6-8 minutes. Take the chicken out and set it aside for now.
03 - Using the same pan, toss in a bit more oil if needed. Stir the chopped garlic and shredded ginger for a minute until you can smell them. Add the sliced onions, red bell pepper, and yellow bell pepper. Stir-fry for 4-5 minutes until the veggies are cooked but still have some crunch.
04 - Whisk together honey, sriracha, and soy sauce in a small bowl. Once mixed, pour this sweet and spicy sauce over the vegetables in the pan, stirring it all together.
05 - Put the browned chicken back into the pan with the veggies and pour in the pineapple pieces. Gently toss everything and let it heat for 2-3 minutes until the sauce coats everything evenly.
06 - Spoon the hearty chicken and pineapple mixture over the cooked jasmine rice. Scatter some cilantro over the top to brighten it up before digging in.

# Notes:

01 - Fresh pineapple makes this dish extra juicy and sweet. If possible, avoid using canned pineapple for a more natural flavor.
02 - Feel free to adjust the amount of sriracha based on how spicy you like it. Less if you're not into heat, or more if you want an extra kick.
03 - To keep the chicken soft and tender, cook it quickly over medium-high heat until it's just golden. Don't leave it on too long to avoid drying it out.

Back