Pineapple Chicken Bowls

Pineapple Chicken Bowls

This recipe is a delicious and easy weeknight meal that combines savory chicken, sweet pineapple, and a flavorful sauce over a bed of fluffy rice.

Ingredients:

• For the Chicken:
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
• For the Pineapple Sauce:
  • 1 (15 oz) can crushed pineapple with juice
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha (optional, for a spicier sauce)
  • 1 teaspoon cornstarch
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
• For the Bowls:
  • 2 cups cooked rice (white, brown, or cauliflower rice)
  • 1 cup chopped fresh pineapple
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped red onion (optional)
  • Chopped green onions, for garnish
  • Sesame seeds, for garnish (optional)

Cooking Guide:

1. Marinate the Chicken: In a medium bowl, combine chicken, cornstarch, soy sauce, garlic powder, and black pepper. Toss to coat and marinate for at least 15 minutes, or up to 30 minutes for extra flavor.
2. Cook the Rice: Prepare your chosen rice according to package instructions. While the rice cooks, move on to the next steps.
3. Make the Sauce: In a small saucepan, whisk together crushed pineapple with juice, soy sauce, brown sugar, rice vinegar, sriracha (if using), cornstarch, garlic, and ginger. Bring to a simmer over medium heat and cook until the sauce thickens slightly, about 5 minutes. Remove from heat and set aside.
4. Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes.
5. Assemble the Bowls: Divide cooked rice between bowls. Top with cooked chicken, chopped fresh pineapple, green bell pepper, and red onion (if using). Drizzle with the prepared pineapple sauce and garnish with chopped green onions and sesame seeds (if using).

Tips:

• Chicken Alternatives: You can substitute chicken with other proteins like tofu, shrimp, or tempeh. Adjust cooking times accordingly.
• Veggie Variations: Add other chopped vegetables like broccoli, carrots, or snap peas to the bowls for extra color and nutrients.
• Spicy Sauce: If you prefer a spicier sauce, add a few extra dashes of sriracha or a pinch of red pepper flakes.
• Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
• Make it a Meal Prep: Cook extra chicken and rice on the weekend to easily assemble bowls throughout the week for quick lunches or dinners.

Enjoy this delicious and satisfying Pineapple Chicken Bowl recipe!