Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
2 chicken breasts, cut into bite-sized pieces
1 cup pineapple chunks (fresh or canned)
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon ginger, minced
1/4 cup pineapple juice (from the can or fresh)
2 tablespoons rice vinegar (or apple cider vinegar)
1 tablespoon hoisin sauce (optional for extra flavor)
2 cups cooked jasmine or basmati rice
2 green onions, sliced
Salt and pepper to taste
Instructions
Marinate the Chicken: In a bowl, combine soy sauce, honey, minced garlic, ginger, pineapple juice, and rice vinegar. Add the chicken pieces and mix well. Let it marinate for at least 30 minutes to an hour for deeper flavor.
Cook the Chicken: Heat the olive oil in a large pan over medium-high heat. Remove the chicken from the marinade (reserve the marinade for later), and cook the chicken pieces for about 5-7 minutes, or until browned and cooked through. Stir occasionally to ensure even cooking.
Add Pineapple and Sauce: Once the chicken is cooked, add the pineapple chunks to the pan. Pour the reserved marinade over the chicken and pineapple. Let it simmer for 3-4 minutes until the sauce thickens and the pineapple is heated through.
Prepare the Rice: While the chicken is cooking, heat the cooked rice in a separate pan if it’s cold or make fresh rice according to the package instructions.
Combine: Serve the pineapple chicken mixture over a bed of rice. Drizzle any extra sauce from the pan over the top for extra flavor.
Garnish: Sprinkle with sliced green onions and a dash of black pepper.
Optional Add-ins:
Add red pepper flakes for some heat.
Garnish with sesame seeds for a bit of crunch.
Add sautéed bell peppers or broccoli for extra veggies.
Enjoy.