Name: Sweet and Spicy Chicken with Pineapple and Crispy Rice
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 2 boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces; 1 cup fresh pineapple, diced; 1 cup jasmine rice, uncooked; 2 tbsp low-sodium soy sauce; 2 tbsp rice vinegar; 1 tbsp honey; 2 tsp cornstarch; 1 tbsp olive oil; 1/2 red bell pepper, sliced; 2 scallions, sliced; 1/2 tsp crushed red pepper flakes (optional, for heat); Salt and black pepper to taste

Sweet and Spicy Chicken with Pineapple and Crispy Rice

FragrantPotato3770

This Sweet and Spicy Chicken with Pineapple and Crispy Rice is a vibrant, healthier take on a takeout favorite—perfect for a warm South Carolina evening. It balances sweet pineapple with savory, slightly spicy chicken, and ups the texture game by crisping the rice in the pan, inspired by classic Chinese 'guo ba.' The sauce is tangy and light, with honey and vinegar for depth without excess sugar or oil, and a colorful pop from fresh bell pepper. With under 11 ingredients and plenty of protein, this dish delivers big on flavor, freshness, and satisfaction—without the heaviness or allergens you want to avoid.

Ingredients

Instructions

Rinse jasmine rice under cold water. Cook rice according to package instructions. Once cooked, spread the rice out on a tray to cool and dry for 5-10 minutes (for crispier rice).
In a small bowl, mix soy sauce, rice vinegar, honey, and cornstarch until smooth. Set aside.
Heat 1/2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add cooled rice in an even layer and cook undisturbed for 3-4 minutes until bottom is golden and crispy. Flip and cook another 3 minutes. Transfer crispy rice to plates.
Season chicken pieces with salt and black pepper. In the same skillet, add remaining 1/2 tbsp olive oil. Add chicken, and cook for 5-6 minutes until browned and cooked through. Remove chicken and set aside.
Add bell pepper and pineapple to the skillet. Sauté for 2-3 minutes until slightly caramelized.
Return chicken to the pan. Pour in sauce and toss to coat. Cook for 2-3 minutes until sauce thickens and everything is glossy. Add crushed red pepper flakes if desired.
Serve sweet and spicy chicken and pineapple over crispy rice. Garnish with scallions.