Pineapple Chicken Rice Bowls Recipe

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories; chicken thighs are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is often cheaper.

pineapple chunks

🥗Healthier: fresh pineapple

💰Cheaper: canned pineapple

Fresh pineapple is healthier, while canned is more budget-friendly.

Add the cornstarch and chicken pieces to a medium bowl and toss well until the chicken is coated in the cornstarch.

Heat a large skillet over medium high heat and add the olive oil.

Once the olive oil has heated, add the chicken pieces and salt and pepper, and brown on all sides until cooked through.

Remove the chicken to a plate.

Drain the pineapple, reserving the juice from the can in a medium bowl.

Add the sesame oil, garlic, ginger, soy sauce, rice vinegar and cornstarch to the bowl with the pineapple juice and whisk to combine. Set aside.

Add the onion and green pepper to the same pan you used for the chicken and cook just until slightly softened. Add the pineapple juice mixture and stir just until thickened (this should only take one minute or so).

Add the pineapple chunks and chicken. Stir to coat, and serve over rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens