Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 cup jasmine rice
- 1.5 cups low-sodium chicken broth
- 1 cup chopped fresh pineapple chunks
- 1/4 cup low-sodium soy sauce
- 2 tablespoons fresh ginger, minced
- 1/4 cup brown sugar, packed
- 2 tablespoons cornstarch (divided)
Instructions
- Step 1: Prepare the Savory Rice. In a saucepan, sauté 1/4 cup of diced onion and 1 minced garlic clove in 1 tablespoon of oil until fragrant. Add the jasmine rice and chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender.
- Step 2: Sear the Chicken. Toss the cubed chicken with 1 tablespoon of cornstarch, salt, and pepper. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and sear until browned on all sides, about 5-7 minutes. Remove the chicken and set aside, leaving residual oil in the skillet.
- Step 3: Create the Pineapple Glaze. Whisk together the soy sauce, brown sugar, minced ginger, and the remaining 1 tablespoon of cornstarch with 2 tablespoons of water (cornstarch slurry). Pour this mixture into the hot skillet, stirring constantly until the sauce begins to bubble and thicken slightly.
- Step 4: Combine and Simmer. Return the seared chicken and the pineapple chunks to the skillet with the glaze. Toss to coat thoroughly. Reduce the heat to medium-low and simmer for 5-7 minutes, allowing the sauce to thicken into a sticky glaze and ensuring the chicken is cooked through (internal temperature 165°F).
- Step 5: Serve. Fluff the savory rice with a fork. Spoon the pineapple chicken directly over the bed of savory rice and serve hot. Garnish with chopped green onions or sesame seeds, if desired.
Notes
- Store leftovers in an airtight container for up to 3 days; for the freshest results, store the savory rice and the glazed chicken separately if possible.
- When reheating the combined dish, add a splash of water or extra chicken broth before microwaving or warming on the stovetop to loosen the sticky glaze and keep the rice from drying out.
- Elevate the final plate by garnishing with toasted cashews or a wedge of fresh lime, adding a welcome crunch and bright acidity to balance the sweet, savory sauce.
- Chef's Tip: For the most intense flavor, mince the fresh ginger just before you are ready to create the glaze, as its volatile oils quickly lose potency when exposed to air.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American