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Picture a vibrant bowl brimming with the essence of the tropics, where the sweetness of juicy pineapple meets the savory depth of marinated chicken, all resting on a bed of fluffy jasmine rice. Welcome to the Tropical Bliss Pineapple Chicken Rice Bowls, a dish that is not only a feast for the eyes but also a delight for the taste buds. This recipe is a perfect fusion of flavors, showcasing how diverse culinary elements can come together to create a satisfying meal that transports you to a sun-kissed paradise with every bite.

Pineapple Chicken Rice Bowls

Dive into a tropical paradise with these Tropical Bliss Pineapple Chicken Rice Bowls! This vibrant dish combines juicy pineapple, marinated chicken, and colorful vegetables, all served on a bed of fluffy jasmine rice. Perfect for any occasion, it's easy to adapt for various dietary preferences, whether gluten-free, dairy-free, or vegetarian. Enjoy a delightful meal packed with nutrition and freshness that will transport your taste buds to sun-kissed shores with every bite.
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs (or breasts), diced

1 cup jasmine rice

1 ½ cups chicken broth

1 medium ripe pineapple, hulled and chopped (reserve half for garnish)

1 red bell pepper, diced

1 cup snap peas, trimmed

1 small red onion, finely chopped

3 cloves garlic, minced

2 tbsp soy sauce

1 tbsp honey

1 tbsp sesame oil

1 tsp fresh ginger, grated

¼ cup green onions, sliced (for garnish)

Fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine the diced chicken with soy sauce, honey, sesame oil, ginger, and a pinch of salt and pepper. Let marinate for at least 20 minutes while you prepare the rice.

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it sit for another 5 minutes before fluffing with a fork.

      Sauté the Vegetables: In a large skillet over medium-high heat, add a splash of oil. Add the chopped red onion and garlic, cooking until fragrant, about 2 minutes. Then, add the diced red bell pepper and snap peas. Sauté for an additional 3-4 minutes until the veggies are tender-crisp.

        Cook the Chicken: Push the vegetables to one side of the skillet. In the same pan, add the marinated chicken and cook, stirring frequently, for about 6-8 minutes or until fully cooked and golden brown.

          Add Pineapple: Incorporate the chopped pineapple into the skillet and stir everything together, allowing it to warm through for its natural juices to mingle, about 2-3 minutes.

            Assemble the Bowls: In serving bowls, layer the fluffy jasmine rice as a base. Top with the pineapple chicken mixture, then garnish with sliced green onions and chopped cilantro.

              Serve: Serve your delicious Pineapple Chicken Rice Bowls with extra lime wedges on the side for a zesty kick. Enjoy!

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4