Sweet Chili Chicken Pineapple (Printable Version)

Tender chicken and juicy pineapple combine with crisp vegetables in a flavorful sweet chili dish.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts, diced
02 - 1 tablespoon soy sauce
03 - 1 teaspoon cornstarch
04 - 1/2 teaspoon black pepper

→ Rice

05 - 3 cups cooked jasmine rice, preferably day-old

→ Vegetables & Fruit

06 - 1 cup fresh pineapple, diced
07 - 1 red bell pepper, diced
08 - 1/2 cup frozen peas
09 - 3 green onions, sliced
10 - 2 cloves garlic, minced
11 - 1 small carrot, diced

→ Sauce

12 - 1/4 cup sweet chili sauce
13 - 2 tablespoons soy sauce
14 - 1 tablespoon fish sauce, optional
15 - 1 teaspoon toasted sesame oil

→ For Cooking

16 - 2 tablespoons vegetable oil
17 - 2 large eggs, lightly beaten

→ Garnish

18 - 2 tablespoons roasted cashews or peanuts, optional
19 - Fresh cilantro, chopped
20 - Lime wedges

# Directions:

01 - In a medium bowl, combine diced chicken with soy sauce, cornstarch, and black pepper. Toss to coat evenly and let rest for 10 minutes.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add marinated chicken and stir-fry until cooked through, approximately 4 to 5 minutes. Transfer to a clean plate and set aside.
03 - Add remaining tablespoon of oil to the pan. Stir-fry garlic, carrot, and red bell pepper for 2 to 3 minutes until vegetables are just tender with slight crispness.
04 - Push vegetables to the side of the pan. Pour beaten eggs into the cleared space and let set for 30 seconds, then scramble and blend thoroughly with the vegetables.
05 - Add cold cooked jasmine rice, breaking apart any clumps with your spatula. Stir-fry for 2 minutes until rice is heated through completely.
06 - Return cooked chicken to the pan along with diced pineapple, frozen peas, and sliced green onions. Toss gently to combine all ingredients.
07 - In a small bowl, whisk together sweet chili sauce, soy sauce, fish sauce, and sesame oil. Pour sauce over rice mixture and toss thoroughly, ensuring even coating and uniform heating of all components.
08 - Remove from heat. Transfer to serving dishes and garnish with roasted cashews or peanuts, fresh cilantro, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than takeout, and honestly tastes better than most restaurant versions.
  • The sweet chili sauce with pineapple creates this addictive balance that keeps you reaching for another bite.
  • One pan, minimal cleanup, and it feeds a crowd without feeling like you spent hours cooking.
02 -
  • Day-old rice is essential because warm fresh rice releases steam and becomes sticky; if you only have fresh rice, spread it on a sheet and cool it in the fridge for at least an hour.
  • Don't overcrowd the pan when cooking the chicken or it steams instead of searing; work in batches if needed and you'll get better flavor.
  • The sweet chili sauce and sesame oil are where most of the flavor lives, so taste before serving and adjust the sauce amount to your heat preference.
03 -
  • Get your wok or pan screaming hot before adding oil; that high heat is what gives you those subtle caramelized edges that make everything taste more intentional.
  • If you can't find good sweet chili sauce at your regular grocery store, Asian markets usually have several brands and the flavor differences are worth exploring.
  • Pressing your lime wedge gently into the rice at the last second releases the juice slowly, so you control exactly how much brightness hits each bite.
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