Pineapple Chicken with Rice in Banana Boat Style Recipe
A vibrant and flavorful Pineapple Chicken with Rice recipe that combines tender chicken pieces cooked in a sweet and tangy pineapple sauce. Served inside hollowed-out pineapple boats with fluffy rice, this dish offers a perfect balance of savory and tropical flavors, ideal for a quick and impressive meal in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Ingredients
Pineapple and Rice
- 1 medium pineapple (with 1 cup of pineapple chunks reserved)
- 2 cups cooked rice (brown rice or white rice)
Chicken and Seasoning
- 1 ½ lbs boneless skinless chicken breasts (cut into bite sized pieces)
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 Tbsp cooking oil (vegetable oil, coconut oil, olive oil etc.)
Sauce
- 1 cup pineapple chunks (from the pineapple boats)
- ¼ cup soy sauce
- ¼ cup water
- 3 Tbsp brown sugar
- 1 tsp ginger powder
- 3 Tbsp rice vinegar (or apple cider vinegar)
- 2 tsp cornstarch (or arrowroot powder)
- 3 garlic cloves (minced)
Garnish
- 1 green onion (chopped)
- ½ tsp sesame seeds
Instructions
- Prep The Rice: Cook 2 cups of rice according to package instructions or your preferred method, such as using a rice cooker, and keep it ready for the dish.
- Make Pineapple Boats: Slice the pineapple in half vertically. Cut an oval shape inside each half about 1 inch from the edges and 1-2 inches deep. Score vertical and horizontal lines within the oval and scoop out the pineapple chunks into a bowl, including the core pieces for the sauce. Leave a thick 1-inch pineapple shell to form the ‘boat’.
- Make The Sauce: Place 1 cup of reserved pineapple chunks (including core), ¼ cup soy sauce, ¼ cup water, 3 Tbsp brown sugar, 1 tsp ginger powder, 3 Tbsp rice vinegar, and 2 tsp cornstarch into a blender. Blend until the mixture forms a smooth, creamy sauce.
- Prepare Chicken: Cut chicken breasts into bite-sized cubes. Heat 1 Tbsp cooking oil in a frying pan over medium-high heat. Add the chicken pieces, seasoning with ½ tsp salt and ¼ tsp black pepper, and brown on all sides without fully cooking through. Transfer chicken to a bowl and set aside.
- Cook Garlic and Sauce: In the same pan, add minced garlic cloves and sauté over medium-high heat for 1 minute. Pour in the blended pineapple sauce and cook for 1-2 minutes, stirring gently until it begins to thicken.
- Combine Chicken and Sauce: Return the chicken pieces to the pan with the sauce. Stir to coat and warm for an additional minute, then remove from heat.
- Assemble the Dish: Scoop 1 cup of cooked rice into the bottom section of each pineapple boat. Spoon the pineapple chicken mixture on top of the rice in the upper section. Garnish with chopped green onion and sprinkle sesame seeds before serving.
Notes
- You can use either brown or white rice based on your preference.
- Substitute arrowroot powder for cornstarch if looking for a gluten-free thickener.
- Ensure not to overcook the chicken when browning as it will finish cooking with the sauce.
- Adjust the sweetness or tanginess of the sauce by modifying the amount of brown sugar or vinegar according to taste.
- Leftover pineapple shells can be refrigerated and reused for serving other dishes or storing food.
