Tropical Sweet Spicy Chicken Rice (Print Version)
Succulent chicken, tropical fruits, and a sweet-spicy glaze served over fluffy rice for vibrant sweet-savory balance.
# What You 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
→ Sauce & Seasonings
09 - 3 tablespoons soy sauce (use gluten-free if needed)
10 - 2 tablespoons honey
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon sriracha or sweet chili sauce
13 - 1 teaspoon grated fresh 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)
17 - 2 tablespoons fresh cilantro, chopped
18 - 2 tablespoons toasted cashews or peanuts (optional)
# How To Make It:
01 - Cook the long grain white rice according to package instructions. Fluff thoroughly and keep warm for serving.
02 - In a mixing bowl, whisk together soy sauce, honey, rice vinegar, sriracha, grated ginger, salt, and black pepper until well integrated. Set aside.
03 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken pieces, season lightly with salt, and sauté until golden brown and cooked through, about 6 to 8 minutes. Transfer chicken to a separate plate.
04 - Add the remaining oil to the skillet. Sauté red onion, minced garlic, and chopped red chili for 2 to 3 minutes until aromatic.
05 - Add diced red bell pepper and cook for 2 additional minutes, stirring frequently.
06 - Stir in diced pineapple and mango and cook for 2 minutes until just warmed through.
07 - Return cooked chicken to the skillet with vegetables and fruits. Pour the prepared sauce over the mixture and toss well to coat. Cook for 2 to 3 minutes until heated through and sauce slightly thickens.
08 - Serve the chicken and fruit mixture atop a bed of rice. Garnish with chopped cilantro and toasted cashews or peanuts if desired.
# Handy Tips:
01 -
- The touch of mango and pineapple makes every bite burst with summer, even in the dead of winter.
- Incredibly adaptable—it's the answer to using up just-ripe fruit and that inevitable lonely bell pepper.
02 -
- Adding the fruit too early turns it mushy and dull—the timing makes all the difference.
- Don't skip rinsing your rice, or you’ll be forever convinced you just can’t get rice right.
03 -
- Slice the chicken evenly so it cooks at the same rate and stays juicy, not dry.
- Toast your nuts in a dry skillet before garnishing—the little extra step amps up flavor and crunch.