Tropical Sweet Spicy Chicken Rice (Printer-Friendly)

Sweet and spicy chicken with pineapple and mango served over fluffy rice for a lively sweet-savory meal.

# What You'll Need:

→ Meats

01 - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

→ Rice

02 - 1 1/2 cups long grain white rice, rinsed

→ Vegetables & Fruits

03 - 1 red bell pepper, diced
04 - 1 cup fresh pineapple, diced
05 - 1 mango, peeled and diced
06 - 1 small red onion, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 small red chili, finely chopped (optional)

→ Sauce & Seasonings

09 - 3 tablespoons gluten-free soy sauce
10 - 2 tablespoons honey
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon sriracha or sweet chili sauce
13 - 1 teaspoon freshly grated ginger
14 - 1/2 teaspoon ground black pepper
15 - 1/2 teaspoon salt

→ Oil & Garnish

16 - 2 tablespoons neutral cooking oil (such as canola or sunflower), divided
17 - 2 tablespoons fresh cilantro, chopped
18 - 2 tablespoons toasted cashews or peanuts (optional)

# How-To Steps:

01 - Cook the long grain white rice according to package instructions, then fluff with a fork and keep warm.
02 - In a mixing bowl, combine soy sauce, honey, rice vinegar, sriracha, grated ginger, salt, and pepper. Whisk until smooth and set aside.
03 - Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the chicken, season lightly with salt, and sauté until golden and cooked through, 6 to 8 minutes. Remove chicken from the skillet and reserve.
04 - Add the remaining tablespoon oil to the skillet. Add red onion, garlic, and red chili. Sauté for 2 to 3 minutes until fragrant.
05 - Add diced red bell pepper and cook for an additional 2 minutes.
06 - Stir in diced pineapple and mango; cook for 2 minutes, just until heated through.
07 - Return the cooked chicken to the skillet. Pour the sauce over the mixture, tossing to coat evenly. Cook for 2 to 3 minutes until heated through and the sauce thickens slightly.
08 - Spoon the chicken and fruit mixture over beds of warm rice. Garnish with chopped cilantro and toasted nuts, if desired.

# Expert Hints:

01 -
  • The balance between heat from the chili and sweetness from tropical fruit makes every bite exciting
  • It comes together in under an hour but tastes like something from a restaurant kitchen
  • The sauce caramelizes beautifully on the chicken, creating those sticky, crave-worthy edges
02 -
  • Dont overcrowd the pan when searing the chicken or it will steam instead of develop that golden exterior
  • The sauce will look thin when you first add it, but it thickens beautifully as it coats everything and simmers
  • Prepping all ingredients before you start cooking makes this dish come together seamlessly
03 -
  • Toast the nuts in a dry pan for 2 to 3 minutes before garnishing to deepen their flavor
  • Let the sauce simmer for an extra minute if you prefer it thicker and more clingy

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