Chicken & Sauce:

1 lb boneless, skinless chicken breast, cut into bite-sized chunks

1 tablespoon olive oil or sesame oil

2 garlic cloves, minced

1/2 cup soy sauce (low sodium recommended)

1/3 cup pineapple juice (from the can or fresh)

2 tablespoons honey or brown sugar

1 tablespoon rice vinegar or apple cider vinegar

1 teaspoon cornstarch mixed with 1 tablespoon water

The Rest:

1 1/2 cups cooked rice (white, brown, or jasmine)

1 cup pineapple chunks (fresh or canned, drained)

1/2 red bell pepper, diced

1/4 cup green onions, chopped

Optional toppings: sesame seeds, extra green onions, crushed red pepper

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Heat olive or sesame oil in a large skillet or wok over medium-high heat.
Add chicken and cook for 5–6 minutes, stirring occasionally, until golden and cooked through. Remove from pan and set aside.
In the same pan, sauté minced garlic for about 30 seconds until fragrant.
Pour in soy sauce, pineapple juice, honey, and rice vinegar. Stir to combine.
Bring to a simmer, then add the cornstarch-water mixture. Stir for 1–2 minutes until sauce thickens slightly.
Return cooked chicken to the pan, tossing to coat in the sauce.
Add red bell pepper and pineapple chunks. Cook for 2–3 minutes until heated through and peppers are tender.
Remove from heat and stir in chopped green onions.
Serve over warm rice and garnish with sesame seeds, extra green onions, or crushed red pepper if desired.

Substitute chicken thighs for juicier results.

Add vegetables like broccoli, snap peas, or carrots for extra color and crunch.

Use tamari or coconut aminos for a gluten-free option.

Replace honey with maple syrup, agave, or brown sugar if preferred.

Freeze leftovers in portions for up to 2 months for easy meal prep.