Description
These tropical pineapple chicken bowls feature juicy chicken, sweet pineapple, and fresh vegetables tossed in a homemade tangy sauce and served over fluffy rice.
Ingredients
Scale
For the Bowls:
- 1½ lbs boneless skinless chicken breast (or thighs), diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup green onions, chopped
- 1 tablespoon olive or avocado oil
- 1 cup canned pineapple chunks
- 3–4 cups cooked rice
- Roasted salted cashews, for topping
For the Sauce:
- ⅓ cup pineapple juice (from the can)
- 3 tablespoons tomato paste
- ¼ cup low sodium soy sauce
- 2–3 teaspoons Sriracha
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon minced garlic
- 1 teaspoon cornstarch or arrowroot powder
Instructions
- Begin by preparing the rice according to your preferred method.
- Cut the chicken into thin, bite-sized pieces. Dice the bell pepper, zucchini, and green onions with a separate cutting board and knife.
- Add the oil to a large skillet over medium heat. Once the oil is hot, add the chicken pieces to the pan and cook all the way through (until it reaches an internal temperature of 165°F). While the chicken is cooking, whisk the sauce ingredients together in a separate small bowl.
- Add the diced vegetables and sauce to the pan with the chicken and stir occasionally for 3-5 minutes, until the vegetables begin to soften and the sauce begins to thicken.
- Add the pineapple chunks to the pan and stir until combined. Serve over rice and add optional toppings as desired.
Notes
- This recipe is gluten-free with the use of tamari or coconut aminos in place of soy sauce.
- The dish is dairy-free but not vegan or vegetarian due to the chicken.
- For meal prep, store the chicken mixture separately from the rice for best results.
- Try coconut rice for an extra tropical flavor – simply cook your rice with half coconut milk, half water!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4