• 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


  1. 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
  2. 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
  3. Add the grated pineapple and its juices to the marinade in the large bowl, then add the chicken and toss to coat
  4. Set chicken bowl aside to marinate at room temperature for 15 minutes (and no longer)
  5. Heat a large skillet over medium-high and add enough olive oil to coat the bottom of the pan
  6. 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
  7. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more
  8. Serve the chicken over rice and top with the pineapple salsa

This is one of Dick’s go-to recipes from NYTimes Cooking.