Description
A sweet and savory weeknight dinner featuring tender chicken thighs glazed in a pineapple-soy sauce, served over fluffy rice with juicy pineapple chunks and a touch of ginger.
Ingredients
Scale
- 1 ½ pounds chicken thighs, boneless and skinless, cut into bite-sized chunks
- 2 cups cooked white rice
- 1 ½ cups fresh or canned pineapple chunks
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup soy sauce
- 3 tablespoons honey
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 1 tablespoon cornstarch
- Salt and black pepper, to taste
- 2 tablespoons water (for cornstarch slurry)
Instructions
- Preheat Your Equipment: Heat a large skillet or wok over medium-high heat and add sesame oil.
- Combine Ingredients: In a bowl, season chicken with salt and pepper. In a separate bowl, mix soy sauce, honey, garlic, and ginger.
- Prepare Your Cooking Vessel: Add chicken to skillet and sear for 5–7 minutes until browned and nearly cooked through. Remove and set aside.
- Assemble the Dish: Pour sauce into the skillet and bring to a simmer. Add pineapple chunks and return chicken to the pan.
- Cook to Perfection: Let everything simmer for 5 minutes. Mix cornstarch with water and stir it in. Simmer another 2 minutes until thickened.
- Finishing Touches: Taste and adjust seasonings, stir in chopped green onions.
- Serve and Enjoy: Serve hot over cooked white rice and garnish with extra green onions or sesame seeds.
Notes
- Use low-sodium soy sauce to control saltiness.
- Fresh pineapple adds brighter flavor than canned.
- Double the sauce if you want extra for drizzling.
- Store leftovers in the fridge for up to 3 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 13g
- Sodium: 740mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg