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Pineapple Chicken Rice Bowl

A delightful combination of grilled chicken, sweet pineapple, and colorful vegetables over a bed of rice, perfect for cozy family dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Jasmine or basmati recommended for fragrance
  • 1 pound grilled chicken, sliced Leftovers work well
  • 1 cup pineapple chunks Fresh preferred but canned is fine
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil For that nutty aroma
  • 1 each bell pepper, sliced Any color adds a fun twist
  • 1/2 each onion, sliced
  • to taste Salt and pepper
  • as needed Chopped green onions For garnish

Method
 

Cooking Steps
  1. In a small saucepan, whisk together the soy sauce, honey, and sesame oil. Heat gently until combined.
  2. In a large skillet over medium heat, add a drizzle of oil and sauté the sliced onion and bell pepper until they soften and become fragrant.
  3. Toss your grilled chicken and pineapple chunks into the skillet with the veggies.
  4. Drizzle your homemade sauce over the chicken and veggies. Stir gently until well-coated and heated through.
  5. Spoon the chicken mixture over a bed of warm rice and sprinkle with chopped green onions.

Notes

Consider adding crispy spring rolls or a cucumber salad on the side. For garnish, a sprinkle of toasted sesame seeds adds flavor and texture. Store leftovers in an airtight container for up to three days, or freeze without rice for up to three months.