Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup (120ml) pineapple juice
  • 1/4 cup (60ml) soy sauce (low sodium preferred)
  • 2 tablespoons (30ml) brown sugar, packed
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups cooked rice (e.g., jasmine, basmati, or brown rice)
  • 1 cup fresh pineapple, diced
  • 1 red bell pepper, thinly sliced
  • 1/2 cup shredded carrots
  • 1/4 cup chopped green onions
  • 1/4 cup macadamia nuts, chopped (optional)
  • 2 tablespoons sesame seeds, for garnish
  • Lime wedges, for serving
  • 1/4 cup mayonnaise
  • 1 tablespoon sriracha (or other hot sauce), or more to taste
  • 1 teaspoon lime juice

Instructions:

  1. In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using). Add the chicken pieces and toss to coat evenly. Transfer to a resealable bag or container and marinate in the refrigerator for at least 30 minutes, or up to overnight.
  2. Prepare the rice according to package instructions. Keep warm.
  3. Heat a large skillet or wok over medium-high heat. Add the marinated chicken (discarding the marinade) and cook, stirring occasionally, until cooked through and browned, about 8-10 minutes. Ensure the internal temperature reaches 165°F (74°C).
  4. While the chicken is cooking, dice the pineapple, slice the red bell pepper, shred the carrots, and chop the green onions and macadamia nuts (if using).
  5. Divide the cooked rice among four bowls. Top with the sautéed chicken, pineapple, red bell pepper, shredded carrots, green onions, and macadamia nuts (if using).
  6. In a small bowl, whisk together the mayonnaise, sriracha, and lime juice.
  7. Drizzle the optional sauce over the bowls, garnish with sesame seeds, and serve with lime wedges.