Pineapple Chicken Rice Bowls

Are you ready to embark on a culinary journey that brings the sun-kissed flavors of the tropics right to your dinner table? The Tropical Pineapple Chicken Rice Bowls are a vibrant, mouthwatering dish that marries the savory essence of chicken with the sweet juiciness of ripe pineapple, complemented by colorful vegetables and fragrant spices. This recipe is not only a feast for the taste buds but also a visual delight, making it an excellent choice for families, busy professionals, or anyone looking to enjoy a convenient yet nutritious meal.

Discover a burst of tropical flavors with Tropical Pineapple Chicken Rice Bowls! This vibrant dish combines juicy chicken thighs, ripe pineapple, and colorful vegetables, all seasoned with aromatic garlic and ginger. Perfect for busy weeknights, these bowls offer a nutritious, one-bowl meal that’s visually appealing and packed with flavors. Enjoy a taste of the tropics and customize it to your liking! Dive into this culinary adventure today!

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Ingredients

2 cups cooked jasmine rice

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 medium ripe pineapple, peeled, cored, and diced

1 red bell pepper, diced

1 cup snap peas, trimmed

3 cloves garlic, minced

1 inch fresh ginger, grated

1/4 cup soy sauce (or tamari for gluten-free)

2 tablespoons honey or maple syrup

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 teaspoon red pepper flakes (optional)

2 green onions, sliced (for garnish)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Salt and pepper to taste

Instructions

Marinate the Chicken: In a mixing bowl, combine the soy sauce, honey (or maple syrup), sesame oil, rice vinegar, garlic, ginger, red pepper flakes, and a pinch of salt and pepper. Add the chicken pieces and marinate for at least 30 minutes (or up to 2 hours in the refrigerator) to enhance the flavors.

Cook the Chicken: In a large skillet or wok, heat a splash of oil over medium-high heat. Add the marinated chicken and cook for about 7-10 minutes until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.

Sauté the Vegetables: In the same skillet, add the diced red bell pepper and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp. Add the diced pineapple and sauté for an additional 2-3 minutes until heated through and caramelized slightly.

Combine Ingredients: Return the cooked chicken to the skillet with the vegetables and pineapple. Stir everything together and adjust seasoning with salt, pepper, or additional soy sauce if desired. Cook for another 2 minutes to combine the flavors.

Serve: In a bowl, place a serving of jasmine rice and top with the pineapple chicken mixture. Garnish with sliced green onions and fresh cilantro. Serve with lime wedges on the side for an extra zesty kick.

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings