Honey Soy Chicken and Pineapple Rice

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 1 chicken thigh

• 100 g pineapple

• 60 g rice

• 2 tbsp soy sauce

• 1 tbsp honey

• 150 ml water

• 1/4 tsp salt

• 1/4 tsp black pepper

Tools you'll need

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear. In a small pot, combine the rice, 120 ml water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

   ~20 min
2. 2

   While step 1 cooks

   While the rice cooks, pat the chicken thighs dry and season both sides with salt and black pepper. Cut the pineapple into 2 cm chunks.

   ~5 min
3. 3

   Heat a non-stick skillet over medium-high heat. Place the chicken thighs skin-side down (if skin-on) and cook until golden brown, about 4 minutes per side. Remove the chicken from the skillet and set aside.

   ~8 min
4. 4

   In the same skillet, add the pineapple chunks and cook for 2 minutes until lightly caramelized. Stir in the soy sauce, honey, and 30 ml water. Bring to a simmer and scrape up any browned bits from the bottom of the pan.

   ~2 min
5. 5

   Return the chicken to the skillet, turning to coat in the sauce. Simmer for 3-4 minutes until the sauce thickens slightly and the chicken reaches an internal temperature of 74°C/165°F.

   ~4 min
6. 6

   Fluff the rice with a fork. Serve the rice in a bowl, top with the chicken and pineapple, and spoon the remaining sauce over the top.

   ~2 min