Description
A colorful, nourishing bowl featuring tender chicken, sweet pineapple, fresh vegetables, and a homemade teriyaki-style sauce that comes together quickly for an easy, balanced meal.
Ingredients
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1½ lb (680 g) boneless, skinless chicken breast, cubed
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1 cup (165 g) fresh pineapple chunks
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⅓ cup (80 ml) low-sodium soy sauce or coconut aminos
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2 tablespoons honey
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1 tablespoon rice vinegar
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1 tablespoon sesame oil
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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1 tablespoon cornstarch
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2 tablespoons water
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2 cups (370 g) uncooked jasmine or brown rice
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4 cups (950 ml) water
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1 cup (150 g) red bell pepper, sliced
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1 cup (90 g) shredded carrots
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1 cup (90 g) broccoli florets
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2 green onions, sliced
Instructions
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Rinse rice and cook with water according to package instructions. Set aside.
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Whisk soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl. Mix cornstarch with water and add to sauce.
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Cook chicken in a skillet over medium heat for 6–8 minutes until fully cooked.
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Add pineapple and sauce to the skillet and simmer 3–5 minutes until thickened.
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Assemble bowls with rice, chicken, pineapple, vegetables, and green onions.
Notes
Store leftovers in airtight containers in the refrigerator for up to four days. Reheat gently and add a splash of water if needed to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes