Tropical Sweet Spicy Chicken Rice (Printable version)
Bright sweet-and-spicy chicken over jasmine rice with pineapple, bell pepper, cilantro and lime.
# What you need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breast, cut into bite-sized pieces
02 - 1 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ Sauce
05 - 3 tbsp sweet chili sauce
06 - 2 tbsp soy sauce (use gluten-free tamari if needed)
07 - 2 tbsp honey
08 - 2 tbsp fresh lime juice
09 - 2 cloves garlic, minced
10 - 1 tsp fresh ginger, grated
→ Rice
11 - 1 1/4 cups jasmine rice
12 - 2 cups water
13 - 1/2 tsp kosher salt
→ Tropical Components
14 - 1 cup fresh pineapple, diced
15 - 1 red bell pepper, diced
16 - 1 small red onion, finely chopped
17 - 2 tbsp fresh cilantro, chopped
18 - 2 spring onions, sliced
19 - 1 small red chili, finely sliced (optional, for extra heat)
# How To:
01 - Rinse jasmine rice under cold running water until the runoff turns clear. Combine rice, 2 cups water, and 1/2 tsp salt in a saucepan and bring to a rolling boil. Reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let rest, still covered, for 5 minutes. Fluff grains gently with a fork before serving.
02 - Whisk together sweet chili sauce, soy sauce, honey, lime juice, minced garlic, and grated ginger in a small mixing bowl until fully incorporated. Set aside.
03 - Heat olive oil in a large skillet or wok over medium-high heat. Season chicken pieces with salt and pepper, then add to the hot pan in a single layer. Cook without disturbing for 2-3 minutes to develop a golden sear, then toss and continue cooking until browned on all sides and cooked through, 5-7 minutes total. Transfer chicken to a plate and set aside.
04 - In the same skillet, add the diced red onion and bell pepper. Sauté over medium-high heat for 3 minutes until just softened. Add the diced pineapple and cook for an additional 2 minutes, allowing the fruit to lightly caramelize.
05 - Return the seared chicken to the skillet with the vegetables and pineapple. Pour the prepared sauce over everything and toss to coat evenly. Cook for 3-4 minutes, stirring frequently, until the sauce thickens and clings to all ingredients.
06 - Divide the fluffy jasmine rice among four plates. Spoon the glazed chicken and tropical vegetable mixture generously over the rice. Finish with a scatter of fresh cilantro, sliced spring onions, and thinly sliced red chili for those who want additional heat.
# Expert Advice:
01 -
- The sauce walks a perfect tightrope between sticky sweet honey and a slow chili warmth that builds without overpowering.
- Jasmine rice soaks up every drop of that tropical glaze so nothing on your plate goes to waste.
02 -
- Crowding the pan with too much chicken at once causes steaming instead of searing, so cook in two batches if your skillet is on the smaller side.
- Overcooking the pineapple turns it mushy, so pull it from the heat the moment those golden caramelized edges appear.
03 -
- Let the chicken sit undisturbed for at least two minutes after it hits the pan, because patience is what creates that caramelized crust everyone fights over.
- Make the sauce a day ahead and refrigerate it so the garlic and ginger flavors deepen overnight into something far more complex.