Past Recipes
Sticky Pineapple Chicken

Sticky Pineapple Chicken with Scallion Rice and Chinese Broccoli

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Recipe Details

Story

Chef Giuseppe loves to fake-out takeout, so it’s no surprise that he’s perfected this deliciously easy spin on pineapple chicken. The highlight is a mix of Chinese hoisin, soy sauce, Sriracha, and juicy pineapple—a sweet and tangy balance that reminds us of summer barbecue. Served with scallion rice and garlicky Chinese broccoli, it’s sure to become a repeat hit at your dinner table.

Tags

  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 570
  • Protein 36g
  • Total Carb 55g
  • Total Fat 21g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    1/2 cup
    jasmine rice
  • boneless chicken breasts
    2
    boneless chicken breasts
  • cilantro
    1/8 ounce
    cilantro
  • pineapple
    1/2 cup
    pineapple
  • Chinese broccoli
    8 ounces
    Chinese broccoli
  • scallions
    2
    scallions
  • garlic
    3 cloves
    garlic
  • hoisin sauce
    1 tablespoon
    hoisin sauce
  • rice wine vinegar
    1 tablespoon
    rice wine vinegar
  • smoked paprika
    1/4 teaspoon
    smoked paprika
  • gluten-free soy sauce
    2 packets
    gluten-free soy sauce
  • Sriracha
    1 packet
    Sriracha

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • 6" small pot with lid
  • aluminum foil

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Cook chicken

    Cook chicken

    While rice cooks, pat chicken dry with paper towel. Heat a medium pan over medium heat. Carefully hover your hand a few inches away—when you can easily feel heat, add chicken skin-side down. Sear until skin is golden and easily lifts from pan, 8-9 minutes. Flip and sear until cooked through and no longer pink, 7 minutes more. Transfer chicken to a plate, skin-side up, and set aside to rest until Step 6. Wipe pan clean for Step 4.

  3. Prepare ingredients

    Prepare ingredients

    While chicken cooks, rinse all produce. Pick cilantro leaves, discarding stems. Cut pineapple into ¼-inch pieces. Trim and discard bottom 1 inch of Chinese broccoli stems, then cut crosswise into 2-inch pieces, keeping leaves and stems separate. Trim and discard scallion roots and thinly slice. Thinly slice garlic

  4. Sauté Chinese broccoli

    Sauté Chinese broccoli

    Heat 1 tablespoon olive oil in pan from chicken over medium-high heat. When oil is shimmering, add garlic, Chinese broccoli stems, ¼ teaspoon salt, and pepper as desired. Sauté, stirring occasionally, until lightly browned and tender, 4-5 mintues. Add Chinese broccoli leaves and cook until wilted, 2-3 minutes more. Transfer to a plate and cover loosely with foil to keep warm.

  5. Make sticky pineapple sauce

    Make sticky pineapple sauce

    While Chinese broccoli cooks, in a medium bowl, stir together hoisin, rice wine vinegar, smoked paprika, soy sauce, Sriracha (feel free to use less for milder heat), and pineapple to combine.

  6. Plate sticky pineapple chicken

    Plate sticky pineapple chicken

    Stir scallions into pot with rice, then divide scallion rice between serving plates. Thinly slice chicken, add to bowl with sticky pineapple sauce, and toss to coat. Transfer sticky pineapple chicken and sautéed Chinese broccoli to plates with rice. Garnish with cilantro. Dig in!

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