Ingredients
Equipment
Method
- In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1/2 teaspoon of white pepper. Toss well to ensure each piece is evenly coated. Let it marinate for at least 10 minutes while you prepare the other ingredients. This marination step helps tenderize the chicken and allows it to absorb the initial flavors beautifully.1.5 pounds boneless, skinless chicken thighs, 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1/2 teaspoon white pepper
- In a separate small bowl, whisk together the pineapple juice, ketchup, rice vinegar, brown sugar, 1 tablespoon of soy sauce, and sesame oil. Set this aside. In a tiny separate bowl, whisk together 1 teaspoon of cornstarch with 2 tablespoons of cold water to create a smooth slurry. This slurry will be used later to thicken the sauce, giving it that signature glossy, rich texture.1 cup pineapple juice, 1/4 cup ketchup, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 2 tablespoons cold water
- Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer. Cook for 4-5 minutes per side, or until browned and cooked through. Avoid overcrowding the pan; cook in batches if necessary to ensure proper searing. Remove the cooked chicken from the skillet and set aside on a plate. This ensures the chicken is perfectly cooked and has a slightly crisp exterior before it's coated in the sauce.2 tablespoons cooking oil, 1.5 pounds boneless, skinless chicken thighs
- Add the remaining 1 tablespoon of cooking oil to the same skillet. Add the chopped onion and cook for 2-3 minutes until it begins to soften. Then, add the minced garlic and grated ginger and cook for another minute until fragrant, stirring constantly to prevent burning. Finally, add the chopped red and green bell peppers and cook for 3-4 minutes until they are tender-crisp, retaining a slight bite.2 tablespoons cooking oil, 1 medium onion, 2 cloves garlic, 1 inch fresh ginger, 1 red bell pepper, 1 green bell pepper
- Return the cooked chicken to the skillet with the vegetables. Pour the prepared pineapple sauce over the chicken and vegetables. Stir gently to combine everything. Bring the sauce to a gentle simmer.1.5 pounds boneless, skinless chicken thighs, 1 red bell pepper, 1 green bell pepper
- Once the sauce is simmering, slowly pour in the cornstarch slurry while stirring continuously. Continue to stir for 1-2 minutes until the sauce thickens to your desired consistency, becoming glossy and coating the chicken and vegetables.1 teaspoon cornstarch, 2 tablespoons cold water
- Stir in the drained pineapple chunks and cook for another minute, just enough to heat them through. Be careful not to overcook the pineapple, as you want to maintain its slightly firm texture and bright flavor.1 cup drained pineapple chunks
- Serve the Sweet Savory Pineapple Chicken Rice immediately over fluffy cooked rice. Garnish with chopped green onions and toasted sesame seeds, if desired, for extra flavor and visual appeal. This final step brings all the flavors and textures together for a delightful dining experience.Cooked white or brown rice, chopped green onions, toasted sesame seeds
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.
