2 boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup jasmine rice

1 1/2 cups chicken broth

1 cup pineapple chunks (fresh or canned, drained)

1/2 cup pineapple juice

1/4 cup soy sauce

2 tbsp honey

1 tbsp rice vinegar

1 tsp sesame oil

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 red bell pepper, chopped

1/2 cup green onions, sliced

1/2 tsp red pepper flakes (optional)

1 tbsp cornstarch mixed with 2 tbsp water

2 tbsp vegetable oil

Salt and pepper to taste

Sesame seeds and fresh cilantro for garnish

Cook the Rice – Prepare jasmine rice according to package instructions, substituting chicken broth for water.
Make the Sauce – In a small bowl, whisk together pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Set aside.
Cook the Chicken – Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden brown and fully cooked (5-7 minutes). Remove from pan and set aside.
Sauté the Vegetables – In the same pan, add the remaining 1 tbsp oil. Cook the red bell pepper for 2-3 minutes until slightly tender.
Combine Ingredients – Return the chicken to the pan and pour in the sauce. Stir and bring to a simmer.
Thicken the Sauce – Add the pineapple chunks and cornstarch slurry. Stir continuously until the sauce thickens (about 2 minutes).
Final Touches – Remove from heat and stir in green onions.
Serve – Spoon the pineapple chicken over jasmine rice and garnish with sesame seeds and fresh cilantro.

Adjust spice level by adding more or less red pepper flakes.

Use fresh or canned pineapple, ensuring canned pineapple is well-drained.

Swap jasmine rice for brown rice or cauliflower rice for a healthier option.

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.