Ingredients
Equipment
Method
- Cut chicken into 1-inch cubes and pat completely dry with paper towels so they brown properly instead of steaming. Season all sides generously with salt, pepper, garlic powder, and ground ginger.
- Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer without overcrowding and cook 5-6 minutes, turning occasionally, until golden brown on all sides and internal temperature reaches 165°F. Remove to a plate.
- Add more oil to the pan if needed. Add pineapple chunks in a single layer and cook undisturbed for 2-3 minutes until bottom edges turn golden brown and caramelized. Flip and cook 1-2 minutes more on the other side.
- Reduce heat to medium and add minced garlic, cooking 30 seconds until fragrant but not burned. Pour in pineapple juice, soy sauce, honey, and rice vinegar, bringing to a simmer while scraping up browned bits from the pan.
- Add cornstarch slurry while stirring constantly until sauce thickens into a glossy coating, about 1-2 minutes. Return browned chicken to the pan and toss until completely coated. Add red pepper flakes if using.
- Rinse rice under cold water until water runs clear to remove excess starch. In a medium saucepan, combine rice, chicken broth, and butter. Bring to a boil, then reduce to low, cover tightly, and simmer 15-18 minutes without lifting the lid.
- Remove rice from heat and let stand covered 5 minutes to finish steaming. Fluff with a fork and fold in diced bell pepper and sliced green onions for color and crunch.
- Divide rice among bowls and top with glazed pineapple chicken and pineapple chunks. Drizzle with extra sauce from the pan and garnish with sesame seeds and additional green onions.
Nutrition
Notes
Use fresh pineapple instead of canned in heavy syrup for best caramelization. If using canned, drain completely and choose juice-packed, not syrup-packed. Store leftovers separately (chicken in one container, rice in another) for up to 4 days to prevent soggy rice.