Ingredients
Sticky Honey Garlic Chicken:
- 1½ lbs boneless chicken breast or thighs, cut into chunks
- 2 tbsp honey
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tbsp lime juice
- Salt & pepper to taste
Pineapple Salsa:
- 1 cup fresh pineapple, diced
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- 1 small tomato, diced
- 2 tbsp chopped cilantro
- Juice of ½ lime
- Pinch of salt
Cilantro Rice:
- 2 cups cooked jasmine or basmati rice
- 2 tbsp chopped cilantro
- Juice of ½ lime
- Salt to taste
Instructions
In a large bowl, whisk together the honey, soy sauce, minced garlic, lime juice, salt, and pepper. Add the chicken pieces and toss to coat. Let it marinate for 10–15 minutes while you prepare the other ingredients.
Step 2: Make the Pineapple Salsa
In a mixing bowl, combine diced pineapple, red bell pepper, red onion, tomato, cilantro, lime juice, and salt. Stir well and refrigerate to let the flavors meld.
Step 3: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 7–9 minutes, turning occasionally, until golden brown and caramelized. Let the sauce reduce into a sticky glaze that coats the chicken thoroughly.
Step 4: Prepare the Cilantro Rice
In a separate bowl, combine the cooked rice with chopped cilantro, lime juice, and salt. Mix until the herbs are evenly distributed and the rice is fragrant.
Step 5: Assemble the Bowls
Scoop cilantro rice into each bowl. Top with a generous portion of sticky honey garlic chicken. Spoon the pineapple salsa over the top or on the side. Garnish with additional cilantro and lime wedges, if desired.
Notes
- Make sure not to overcrowd the pan when cooking the chicken. Work in batches if necessary to achieve proper caramelization.
- Using fresh pineapple will give the salsa the best flavor and texture, but canned works in a pinch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 460 kcal
- Sodium: 620mg
- Protein: 35g