Tropical Pineapple Chicken Delight

$- 2 chicken breasts, cut into bite-sized pieces - 1 cup fresh pineapple, diced - 1 bell pepper (red or yellow), sliced - 1 medium onion, chopped - 2 cloves garlic, minced - 3 tablespoons soy sauce (low sodium) - 2 tablespoons honey - 1 tablespoon cornstarch - 1 cup chicken broth - 2 cups jasmine rice - 2 tablespoons vegetable oil - Fresh cilantro for garnish - Lime wedges for serving This dish brings together bright flavors. The chicken pairs well with the sweet pineapple. Fresh bell pepper adds crunch. Onion gives a nice sweetness. Garlic adds a punch of flavor. The sauce ties everything together with a savory taste. The jasmine rice serves as a perfect base. It soaks up all the tasty sauce. You can choose low-sodium soy sauce for a healthier option. Honey adds a touch of sweetness. It balances the savory notes in the dish. Cornstarch helps thicken the sauce. This gives it a glossy finish. Chicken broth adds rich flavor to the sauce. Using fresh cilantro as garnish adds a pop of color. Lime wedges bring brightness to each bite. This dish looks beautiful on your table. Each ingredient plays a role in making pineapple chicken a delight. Enjoy cooking and savoring every bite! {{ingredient_image_1}} To make the chicken flavorful, I mix soy sauce, honey, minced garlic, grated ginger, salt, and pepper in a bowl. This marinade brings out the best in the chicken. I add the chicken pieces and toss them well. Letting the chicken sit in this mix for at least 30 minutes makes a big difference. Next, I rinse jasmine rice under cold water. Rinsing until the water runs clear helps remove extra starch. Then, I put the rice in a pot with 3 cups of water. I bring it to a boil, cover it, and reduce the heat to low. I let it simmer for about 18 to 20 minutes. Afterward, I keep it covered for 5 minutes to finish cooking. I heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, I add the marinated chicken pieces. I cook them until they turn golden brown and are fully cooked, which takes about 5 to 7 minutes. After that, I remove the chicken from the skillet and set it aside. In the same skillet, I add chopped onion and sliced bell pepper. I sauté them until they become soft, which takes about 3 to 4 minutes. Next, I toss in the pineapple chunks and stir-fry for another 2 to 3 minutes. This adds a sweet twist to the dish. Now it’s time to make the sauce. In a small bowl, I mix cornstarch with chicken broth until it dissolves. I pour this mixture over the sautéed vegetables and pineapple. I stir constantly until the sauce thickens, which takes about 2 to 3 minutes. Finally, I return the cooked chicken to the skillet. I stir everything together to coat the chicken in the sauce. I cook for just one more minute to ensure that everything is heated through. Now, the dish is ready to serve! - Use fresh ingredients: Fresh chicken and ripe pineapple make a big difference. They add bright taste and texture. - Adjust sweetness with honey: If your dish needs more sweetness, add a bit of honey. It balances the savory flavors well. - Best practices for marinating: Marinate your chicken for at least 30 minutes. This helps infuse flavor deeply. For best results, marinate overnight in the fridge. - Stir-frying tips for even cooking: Cook the chicken in batches if your skillet is small. This avoids steaming and helps each piece brown nicely. - Garnish with cilantro: Fresh cilantro adds color and flavor. Sprinkle it on just before serving for a nice touch. - Serve with lime wedges for brightness: Lime wedges bring a fresh zing. Squeeze them over your dish right before eating for extra flavor. Pro Tips Marination Matters: Allow the chicken to marinate for at least 30 minutes to enhance the flavors. For even better results, marinate it overnight in the fridge. Perfect Rice: Rinse jasmine rice thoroughly to remove excess starch, which helps achieve fluffy rice without clumping. Vegetable Crunch: Don't overcook the vegetables; they should remain vibrant and slightly crisp for the best texture and flavor contrast. Garnish Wisely: Fresh cilantro and lime wedges not only add color but also a burst of freshness that elevates the dish's tropical vibe. {{image_2}} You can switch out the chicken for shrimp or tofu. Shrimp cooks fast and adds a nice taste. Tofu is great for a meat-free meal and soaks up flavors well. To use shrimp, cook it just until pink, about 3-5 minutes. For tofu, use firm tofu and cut it into cubes. Sauté until golden brown for the best texture. Feel free to get creative with your veggies. Broccoli, snap peas, or carrots work well in this dish. You can also try zucchini or bok choy for a different twist. Just make sure to cut them into small pieces for even cooking. Sauté them until they are tender but still crisp for a nice bite. You can change the flavor to fit your taste. If you want it sweeter, add more honey. For a spicy kick, toss in some red pepper flakes or a splash of hot sauce. You can even use fresh chili peppers if you like it hot! Adjust these flavors to find the perfect balance for your meal. To store leftovers safely, let the dish cool first. Place the pineapple chicken with rice in an airtight container. This keeps moisture in and prevents odors from other foods. Store it in the fridge for up to three days. Always label the container with the date. This way, you won't forget how long it has been there. When you're ready to enjoy leftovers, the best way to reheat is in a skillet. Add a splash of water or broth to keep it moist. Heat over low to medium heat. Stir often until it's warmed through. You can also use a microwave. Place it in a microwave-safe dish and cover it with a lid or wrap. Heat in short bursts, stirring in between. This helps heat evenly and avoids cold spots. To freeze your pineapple chicken with rice, wait for it to cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It can stay frozen for up to three months. When you want to eat it, thaw it overnight in the fridge. For a quick thaw, you can use the microwave. After thawing, reheat as noted above for the best taste. Yes, you can make this dish gluten-free. Substitute regular soy sauce with gluten-free soy sauce or tamari. Use cornstarch without additives. Ensure your chicken broth is gluten-free as well. This keeps the dish tasty and safe for those avoiding gluten. You can prepare the chicken and marinade ahead of time. Marinate the chicken and store it in the fridge for up to a day. Cook the rice just before serving. You can chop the veggies in advance too. Keep them in the fridge for easy cooking later. Jasmine rice works best for this dish. It has a nice aroma and fluffy texture. You can also use basmati rice for a different flavor. Brown rice is a healthier choice but takes longer to cook. Choose your rice based on your taste and time. This dish blends chicken, fresh fruit, and vibrant veggies for a delightful meal. We covered how to marinate the chicken, cook the rice, and stir-fry the vegetables. With simple tweaks, you can adjust flavors and even change proteins. Store any leftovers correctly for later enjoyment. Always use fresh ingredients for the best taste. Enjoy your cooking and make this dish yours!$

Tropical Pineapple Chicken Delight

A delicious and vibrant dish featuring chicken, fresh pineapple, and colorful vegetables, perfect for a tropical meal.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Tropical

Servings 4

Calories 350 kcal

Ingredients

2 pieces chicken breasts, cut into bite-sized pieces
1 cup fresh pineapple, diced
1 piece bell pepper (red or yellow), sliced
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
3 tablespoons soy sauce (low sodium)
2 tablespoons honey
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons vegetable oil
to taste salt and pepper
2 cups jasmine rice
for garnish fresh cilantro
for serving lime wedges

Instructions

In a bowl, combine soy sauce, honey, garlic, ginger, salt, and pepper. Add the chicken pieces, toss to coat, and let marinate for at least 30 minutes.
Rinse jasmine rice under cold water until the water runs clear. In a pot, combine the rice with 3 cups of water and bring to a boil. Cover, reduce heat to low, and simmer for 18-20 minutes until the rice is cooked and fluffy. Remove from heat and let it sit covered for 5 minutes.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces to the skillet, cooking until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
In the same skillet, add the chopped onion and bell pepper. Sauté until softened, about 3-4 minutes. Add the pineapple chunks and stir-fry for another 2-3 minutes.
In a small bowl, mix cornstarch with chicken broth until well dissolved. Pour this mixture over the vegetable and pineapple mix, stirring constantly until the sauce thickens, about 2-3 minutes.
Return the cooked chicken to the skillet, stirring to coat it in the sauce. Cook for an additional minute until everything is heated through.
Fluff the jasmine rice with a fork and serve it on plates, topped with the pineapple chicken mixture.

Notes

Garnish with fresh cilantro and serve lime wedges on the side for an added zesty touch.

Keyword chicken, jasmine rice, pineapple, stir fry