Ingredients
- 3 tablespoons dark brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 tablespoon fish sauce
- 2 tablespoons olive oil, plus more for cooking
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon ground cayenne pepper
- ½ teaspoon black pepper
- 1 cup fresh pineapple, diced into 1/2-inch chunks
- ¼ cup red onion, finely diced
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons fresh pineapple, finely grated, including accumulated juices
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
- Cooked white rice, for serving
Directions
- Make marinade: in a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper
- Make salsa: transfer 1 tablespoon of the marinade to a medium bowl, add the diced pineapple, red onion and cilantro, then stir to combine and set aside
- Add the grated pineapple and its juices to the marinade in the large bowl, then add the chicken and toss to coat
- Set chicken bowl aside to marinate at room temperature for 15 minutes (and no longer)
- Heat a large skillet over medium-high and add enough olive oil to coat the bottom of the pan
- Add the chicken pieces to the skillet, leaving any marinade behind, in a single layer so that they don’t touch and let cook until the bottoms are browned, 2 to 3 minutes
- Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more
- Serve the chicken over rice and top with the pineapple salsa
This is one of Dick’s go-to recipes from NYTimes Cooking.