Equipment
Ingredients
Fragrant Toasted Rice
- 200 g jasmine rice, rinsed well and drained
- 15 ml sesame oil
- 2 garlic, minced
- 300 ml chicken broth
- 2 g salt
Chicken & Marinade
- 500 g boneless skinless chicken thighs, cut into 2.5cm pieces
- 15 ml soy sauce
- 8 g cornstarch
Spicy Pineapple Sauce
- 60 ml pineapple juice
- 30 ml soy sauce
- 15 ml sambal oelek
- 15 ml rice vinegar
- 15 g brown sugar
- 5 g cornstarch
Stir-Fry Vegetables & Fruit
- 30 ml neutral cooking oil
- 150 g red bell pepper, cut into bite-sized squares
- 150 g green bell pepper, cut into bite-sized squares
- 250 g fresh pineapple, cut into bite-sized chunks
- 100 g red onion, cut into bite-sized squares
- 10 g ginger, minced
Nutrition (per serving)
Method
In a mixing bowl, toss the diced chicken thighs with soy sauce and cornstarch. Ensure raw meat touches no other ingredients. Wash hands thoroughly. Let marinate while preparing the rice.
Heat sesame oil in a saucepan over medium heat. Add the rinsed jasmine rice and minced garlic. Toast the rice, stirring frequently, until it smells distinctly nutty and the grains become opaque, about 3 minutes.
Pour the chicken broth and salt into the toasted rice. Bring to a rolling boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid and simmer for 15 minutes without removing the lid. Remove from heat and let rest covered until serving.
In a small bowl, whisk together the pineapple juice, soy sauce, sambal oelek, rice vinegar, brown sugar, and cornstarch until the sugar is dissolved and no cornstarch lumps remain. Set aside.
Heat half of the neutral oil in a wok or large skillet over high heat. Add the marinated chicken in a single layer. Sear without moving for 2 minutes to develop a crust, then stir-fry until completely cooked through to an internal temperature of 74C/165F. Transfer the chicken to a clean plate.
Wipe the wok clean if necessary and add the remaining neutral oil. Keep the heat high. Add the red onion, bell peppers, and fresh pineapple chunks. Stir-fry rapidly until the vegetables are vibrant and slightly charred but still crisp, about 3 to 4 minutes.
Create a well in the center of the wok and add the minced ginger. Cook for 30 seconds until highly fragrant. Return the cooked chicken to the wok along with any resting juices.
Give the reserved sauce a quick stir to re-incorporate the cornstarch, then pour it over the chicken and vegetables in the wok. Toss everything together continuously until the sauce boils, thickens, and coats the ingredients in a glossy glaze, about 1 to 2 minutes.
Fluff the fragrant toasted rice with a fork. Divide the rice among serving plates or bowls, and spoon the hot spicy pineapple chicken stir-fry directly alongside or over the rice.
Chef's Notes
- Fresh pineapple is highly recommended over canned. Canned pineapple contains a specific enzyme-destroying heat treatment that softens the fruit; fresh pineapple holds its shape under the intense heat of a wok.
- If using chicken breasts instead of thighs, be extremely vigilant about not overcooking. The cornstarch velvet marinade will help retain moisture, but breast meat dries out much faster than thigh meat.
- The secret to restaurant-quality stir-fry is preparation (mise en place). Once you begin cooking, the process takes less than 15 minutes. Have all your vegetables chopped, chicken marinated, and sauce mixed before turning on the stove.
- Toasting the rice before boiling seals the starches inside the grain, resulting in distinct, individual grains rather than a clumpy texture, while also adding a beautiful nutty aroma that complements the sweetness of the pineapple.
Storage
Refrigerator: 3 days — Store rice and stir-fry in separate airtight containers.
Freezer: 1 month — Peppers and pineapple may lose texture upon thawing. Rice freezes well.
Reheating: Microwave on medium power until heated through, or reheat in a skillet with a splash of water to revive the sauce.
