Warm Pineapple-Glazed Chicken Bites

Name: Warm Pineapple-Glazed Chicken Bites
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Polynesian
Ingredients: 0.5 cup jasmine rice (uncooked); 1 tablespoon olive oil; 0.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 0.25 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 0.5 cup crushed pineapple (undrained); 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 teaspoon cornstarch; 0.5 cup cucumber (sliced); 1 teaspoon fresh ginger (grated); 1 teaspoon lime juice; 1 tablespoon fresh cilantro (chopped)

Tender chicken pieces coated in a sweet and tangy pineapple glaze, served with fluffy jasmine rice and a refreshing cucumber-ginger salad.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Polynesian
Difficulty: Easy
Cost: $2.50/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

0.5 cup jasmine rice (uncooked)
1 tablespoon olive oil
0.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
0.25 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
0.5 cup crushed pineapple (undrained)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon cornstarch
0.5 cup cucumber (sliced)
1 teaspoon fresh ginger (grated)
1 teaspoon lime juice
1 tablespoon fresh cilantro (chopped)

Instructions

Cook the 1/2 cup jasmine rice according to package directions. While rice cooks, season the 1/2 pound chicken breast pieces with 1/4 teaspoon garlic powder, salt, and black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from skillet and set aside.
In a small bowl, whisk together the 1/2 cup canned crushed pineapple (with its juice), 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon cornstarch until smooth. Pour into the same skillet and bring to a simmer over medium heat, stirring constantly, until the glaze thickens, about 2-3 minutes.
Return the cooked chicken to the skillet, tossing to coat evenly in the pineapple glaze.
For the salad, combine the 1/2 cup sliced cucumber, 1 teaspoon grated fresh ginger, and 1 teaspoon lime juice in a small bowl. Toss gently.
Serve the warm pineapple-glazed chicken bites over the jasmine rice, with the cucumber-ginger salad on the side. Garnish with 1 tablespoon chopped fresh cilantro if desired.

Notes

For extra sweetness and depth, a teaspoon of brown sugar can be added to the pineapple glaze.

Nutrition (per serving)

Calories: 495
Protein: 37.1 g
Carbohydrates: 54.3 g
Fat: 13.5 g
Fiber: 2.8 g
Sodium: 880 mg
Saturated Fat: 2.2 g
Sugar: 19.8 g
Cholesterol: 75 mg