dinner · american
Hawaiian Glazed Chicken Bowls with Pineapple & Edamame
Ingredients Tap to check off
Instructions
1
Combine rinsed jasmine rice, water, and a pinch of salt in a small pot over high heat, bringing to a rolling boil.
2
Cover tightly with a lid, reduce heat to low, and cook undisturbed for 12 minutes until grains are tender and fluffy.
3
While rice simmers, slice green onions, mince garlic cloves, and cut fresh pineapple into bite-sized chunks on a cutting board.
4
In a small bowl, whisk soy sauce, ketchup, brown sugar, toasted sesame oil, and minced garlic to create Hawaiian glaze.
5
Cut chicken breasts into 1-inch bite-sized cubes, seasoning with remaining salt and black pepper on the cutting board.
6
Heat neutral vegetable oil in a 10-inch skillet over medium-high heat for 2 minutes until hot and shimmering.
7
Add seasoned chicken cubes and pineapple chunks to the skillet, searing undisturbed for 4 minutes until golden-brown and caramelized.
8
Pour the sweet Hawaiian glaze and thawed edamame into the skillet, stirring continuously to coat chicken and fruit evenly.
9
Simmer glaze over medium heat for 2 minutes until glossy, richly bubbling, and chicken pieces are tender and cooked through.
10
Fluff warm jasmine rice, divide into bowls, and ladle glazed Hawaiian chicken, caramelized pineapple, and edamame over top with scallions.
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