Pineapple Glazed Chicken Rice Bowl

I love Asian inspired food. Don’t you?

Pineapple Glazed Chicken Rice Bowl

In fact, sushi is one of my favorite foods. Don’t you make that face. Unless you’ve tried it there is no way you can’t say that you don’t like it. For your information, not all sushi is served raw. In any case, I liked tempera, steamed, smoked, and raw sushi. I love it all except one. Salmon. I don’t like the consistency of raw salmon. It’s too….mushy or something. I can do without it honestly. Everything else, I will try. There is this place in Cincinnati called “Wild Ginger” and it is absolutely one of my favorite restaurants within the city. When I go there I order a feast of food such as their chicken lettuce wraps, drunken noodles, spring rolls, and the list goes on. I order so much so I can try a bit of everything and their menu is kind of cheap so that makes it better. No silly, I don’t eat all that by myself. I usually have someone to eat the food with me.


Out of all the Asian foods I have tried, Japanese, Chinese, and Thai  ( I don’t think I have had Korean food yet) I think sushi is my favorite Japanese food, Phou is my favorite Thai dish, and Orange Chicken is my favorite Chinese dish. I know that is super simple but I love any type of chicken that is fried and covered with some type of glaze. That is why I made this Asian inspired Pineapple Glazed Chicken Rice Bowl.

Pineapple Glazed Chicken Rice Bowl

What I love about this dish is that there are so many flavors that surprise you throughout. The pineapple glaze is sweet and tangy with just the right amount of seasonings to balance it out so it isn’t to “pineapply”. Adding chopped cilantro and green onions gives it a certain added flavor where you can’t help but to make the sound “mmmmm”. Of course, the softness and the perfection of the rice that just absorbs all the excess glaze. It is an easy and super delicious dish to make. I love it! It is definitely on the menu in the, soon to be, “Washington” household. Don’t get turned-off by the amount of ingredients. I promise you probably have most of this stuff at home. The great thing about this dish is that you can get creative and add your own seasoning and your own flare to it to make it even more special. Whatever alterations you do, be sure to email me and tell me about it. Okay? Love you!

Pineapple Glazed Chicken Rice Bowl

Pineapple Glazed Chicken Rice Bowl


  • Pineapple Glaze
  • 3 tbsp. olive oil
  • 1/2 c. scallion, chopped
  • 2 tbsp. fresh minced garlic
  • 2 1/2 c. pineapple juice
  • 1 c. brown sugar
  • 1 c. fresh pineapple, chopped
  • 3 tsp. cornstarch
  • 1/4 c. water
  • 12 oz. frozen bag bell peppers (variety bell peppers)
  • 2 tbsp. soy sauce
  • 1 tsp. fresh ginger, minced
  • 2 tsp. red pepper flakes
  • 1 tsp. cayenne pepper
  • 16 oz. diced chicken tenderloin
  • 1/4 c. pineapple juice
  • 2 c. flour
  • 1 tbsp. cornstarch
  • 3-4 c.canola oil
  • salt and pepper for seasoning
  • Cooked white rice


  1. In a large sauce pot, heat the olive oil on medium heat. Add the chopped scallion and cook for 3-5 minutes until translucent. Add the fresh garlic minced and cook for an additional 2-3 minutes until translucent.
  2. Pour in the pineapple juice and brown sugar. Stir so the brown sugar dissolves. Allow to simmer for 5-10 minutes. Add the fresh pineapple and allow to simmer for an additional 5 minutes. In a small ramekin pour in the water and cornstarch and stir so the cornstarch can dissolve. Pour that into the pineapple glaze. Stir and the sauce will begin to thicken. Add the bag of frozen peppers, seasonings, ginger, and the soy sauce and turn the sauce between low and medium and let simmer for another 15 minutes.
  3. Turn to the diced chicken and place it into a bowl. Season the chicken with salt and pepper and pour in the 4th cup of pineapple juice and let set for 5 minutes so the pineapple juice can absorb into the chicken.
  4. Place a medium cast iron skillet on the stove and turn on medium to high heat and begin to heat the canola oil. Pour the flour and cornstarch into a shallow bowl. Dredge the diced chicken pieces into the flour and place into the hot canola oil. Cook for 5-7 minutes until golden brown.
  5. Use a slotted spoon to remove the chicken pieces from the hot oil and place on a plate lined with paper towels and immediately season with additional salt and pepper for added flavor.
  6. Once the chicken pieces are fully cooked, add to the pineapple glaze mixture and stir so all the chicken is completely coated. Turn off heat and let stand for 10 minutes before serving so the flavor of the glaze can saturate the chicken. Serve over cooked rice.



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