Sunshine Sriracha Pineapple Chicken and Brown Rice
A vibrant and dynamic dish featuring tender chicken and juicy pineapple in a glossy, sticky sauce that perfectly balances sweet, spicy, savory, and acidic flavors. Served over wholesome brown rice, this healthy and complete meal is a weeknight masterpiece that feels like a weekend treat.
Equipment
- Large Skillet or Wok
- Saucepan with lid (for rice)
- Cutting board
- Chef's knife
- small bowl (for slurry)
- Whisk
- Measuring cups and spoons
- Paper towels
Ingredients
- 1 cup brown rice
- 2 cups water or chicken broth for rice
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 tbsp neutral oil like avocado or canola
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- ½ cup low-sodium soy sauce
- ½ cup pineapple juice
- 3 tbsp honey
- 2-3 tbsp Sriracha, or to taste
- 2 tbsp rice vinegar
- 1.5 tbsp cornstarch
- 3 tbsp cold water
- 2 cups fresh pineapple chunks
- 1 tsp toasted sesame oil
- 2 green onions, thinly sliced for garnish
- 1 tbsp toasted sesame seeds for garnish
Instructions
- Cook the brown rice according to package directions. This usually involves bringing the rice and water/broth to a boil, then reducing heat, covering, and simmering for about 25-30 minutes.
- While the rice cooks, pat the chicken thigh pieces completely dry with a paper towel and season generously with salt and pepper.
- Heat the neutral oil in a large skillet or wok over medium-high heat. Once shimmering, add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Lower the heat to medium. Add the minced garlic and ginger to the skillet and sauté for 30-60 seconds until fragrant, being careful not to burn them.
- Pour in the pineapple juice, soy sauce, honey, Sriracha, and rice vinegar. Whisk to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
- In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Slowly pour the slurry into the simmering sauce while whisking constantly. Continue to simmer and stir for 1-2 minutes until the sauce thickens to a glossy consistency.
- Return the seared chicken to the skillet along with the fresh pineapple chunks. Stir to coat everything in the sauce and heat through for another 1-2 minutes. Drizzle with toasted sesame oil and stir one last time.
- To serve, spoon the cooked brown rice into bowls and top with the Sriracha Pineapple Chicken. Garnish with sliced green onions and toasted sesame seeds.
Notes
For best results, pat the chicken completely dry before searing to achieve a golden-brown crust. To make this recipe gluten-free, substitute tamari or coconut aminos for the soy sauce. For variations, consider adding diced red bell pepper with the chicken or steamed broccoli at the end. If using canned pineapple, ensure it is packed in 100% juice, not heavy syrup, and drain it well.