# Components:
→ Main Components
01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 cup uncooked jasmine rice
→ Produce
03 - 1 cup pineapple chunks, fresh or canned, drained
04 - 1 bell pepper, diced
05 - 2 garlic cloves, minced
06 - 2 green onions, sliced, for garnish
→ Sauce
07 - 1/2 cup pineapple juice
08 - 1/4 cup soy sauce
09 - 2 tablespoons honey
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon cornstarch
12 - 1/2 teaspoon ground ginger
13 - 1/4 teaspoon red pepper flakes, optional
→ Seasoning & Garnish
14 - Salt and black pepper to taste
15 - Sesame seeds, optional, for garnish
→ Cooking Oil
16 - 1 tablespoon vegetable oil
# Preparation Steps:
01 - Cook jasmine rice according to package instructions. Keep warm for serving.
02 - In a small bowl, whisk together pineapple juice, soy sauce, honey, rice vinegar, cornstarch, ground ginger, and red pepper flakes until smooth.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken, season with salt and black pepper, and cook for 6 to 8 minutes until golden and no longer pink in the center. Remove chicken from the skillet and set aside.
04 - In the same skillet, add diced bell pepper and minced garlic. Sauté for 2 to 3 minutes until just softened.
05 - Return the cooked chicken to the skillet. Add pineapple chunks and pour in the prepared sauce mixture.
06 - Toss all ingredients to coat evenly. Cook for 3 to 4 minutes, stirring frequently, until the sauce thickens and clings to the chicken and vegetables.
07 - Serve the pineapple chicken mixture over jasmine rice. Garnish with sliced green onions and sesame seeds, if desired.
