Sweet Chili Chicken Pineapple (Print)

A tropical blend of chicken, pineapple, vegetables, and jasmine rice with zesty sweet chili sauce.

# Components:

→ Chicken

01 - 2 boneless, skinless chicken breasts, diced
02 - 1 tablespoon soy sauce
03 - 1 teaspoon cornstarch
04 - 1/2 teaspoon black pepper

→ Rice

05 - 3 cups cooked jasmine rice, preferably day-old

→ Vegetables & Fruit

06 - 1 cup fresh pineapple, diced
07 - 1 red bell pepper, diced
08 - 1/2 cup frozen peas
09 - 3 green onions, sliced
10 - 2 cloves garlic, minced
11 - 1 small carrot, diced

→ Sauce

12 - 1/4 cup sweet chili sauce
13 - 2 tablespoons soy sauce
14 - 1 tablespoon fish sauce, optional
15 - 1 teaspoon toasted sesame oil

→ Cooking

16 - 2 tablespoons vegetable oil
17 - 2 large eggs, lightly beaten

→ Garnish

18 - 2 tablespoons roasted cashews or peanuts, optional
19 - Fresh cilantro, chopped
20 - Lime wedges

# Directions:

01 - In a medium bowl, toss diced chicken with soy sauce, cornstarch, and black pepper. Set aside for 10 minutes to marinate.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add marinated chicken and stir-fry until cooked through, approximately 4 to 5 minutes. Remove chicken and set aside.
03 - Add remaining oil to the pan. Add garlic, carrot, and red bell pepper. Stir-fry for 2 to 3 minutes until vegetables are just tender.
04 - Push vegetables to the side and pour in the beaten eggs. Let set for 30 seconds, then scramble and mix with the vegetables.
05 - Add cold cooked jasmine rice, breaking up any clumps. Stir-fry for 2 minutes until the rice is heated through.
06 - Return cooked chicken to the pan along with pineapple, peas, and green onions.
07 - Combine sweet chili sauce, soy sauce, fish sauce, and sesame oil in a small bowl. Pour over rice and toss everything to combine, ensuring the rice is evenly coated and heated through.
08 - Remove from heat. Garnish with roasted nuts, fresh cilantro, and lime wedges before serving.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means you can serve dinner without ordering takeout.
  • The combination of sweet, savory, and slightly spicy hits all at once, and somehow it never feels overwhelming.
  • Leftovers actually taste better the next day, so this is one of those rare dishes that rewards meal prep.
02 -
  • Cold rice is non-negotiable—warm rice will clump and steam, creating a mushy texture that no amount of stirring can fix.
  • Don't crowd the pan when searing chicken, and let each piece develop a golden edge before stirring, because that's where the real flavor lives.
  • Add the sauce at the very end with the heat still on high so it coats everything and reduces slightly, thickening just enough to cling to each grain of rice.
03 -
  • If you have access to a mortar and pestle, lightly crush your roasted nuts right before serving so they release their oils and taste fresher and more vibrant.
  • Cooking the sauce components in a tiny bowl before adding them means they're already blended and distribute evenly throughout the rice rather than settling at the bottom of the pan.
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