🍍 Pineapple Teriyaki Chicken with Sticky Rice 🍗🍚
🧄 Ingredients:
🍗 For the Chicken:
500g (1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tbsp vegetable oil
Salt & pepper to taste
Sesame seeds, for garnish
Sliced green onions, for garnish
🍍 For the Pineapple Teriyaki Sauce:
1/2 cup low-sodium soy sauce
1/4 cup pineapple juice (fresh or from canned)
1/4 cup water
3 tbsp brown sugar or honey
2 tbsp rice vinegar
1 tbsp cornstarch + 2 tbsp water (for slurry)
2 garlic cloves, minced
1 tsp grated fresh ginger
1/2 cup fresh pineapple chunks
🍚 For the Sticky Rice:
1 cup glutinous (sticky) rice or jasmine rice
1 1/4 cups water
Pinch of salt
👨🍳 Instructions:
1. Prepare the Rice:
Rinse the sticky rice under cold water until the water runs clear.
Add it to a saucepan with 1 1/4 cups water and a pinch of salt.
Bring to a boil, then cover and simmer on low for 15 minutes.
Turn off heat and let it steam (covered) for 10 more minutes.
2. Cook the Chicken:
Heat oil in a large skillet over medium-high heat.
Season the chicken with salt and pepper, then add it to the pan.
Cook for about 5–7 minutes until golden and cooked through. Remove and set aside.
3. Make the Teriyaki Sauce:
In the same pan, add garlic and ginger and sauté for 30 seconds.
Add soy sauce, pineapple juice, water, brown sugar, and rice vinegar.
Bring to a simmer, then stir in the cornstarch slurry to thicken.
Add the pineapple chunks and simmer for 2–3 minutes until the sauce is glossy.
4. Combine Chicken and Sauce:
Return the cooked chicken to the pan and toss to coat in the sauce.
Let it simmer for another 2–3 minutes to absorb flavor.
5. Assemble the Dish:
Fluff the sticky rice and spoon it into bowls.
Top with pineapple teriyaki chicken.
Garnish with sesame seeds and green onions.
⏱️ Ready In:
35–40 minutes
🌶️ Optional Add-ins:
Red chili flakes for heat
Steamed broccoli or snap peas on the side
Cashews or crushed peanuts for crunch