Garlic Butter Chicken with Pineapple-Cilantro Rice and Snap Peas

Transport your taste buds to a tropical paradise with this vibrant and flavorful dish. Crispy chicken pieces are cooked in garlic butter, then tossed with snap peas and scallions in a sweet chili glaze. Served over fluffy jasmine rice studded with sweet pineapple and fresh cilantro, every bite is a burst of island-inspired goodness.

This recipe is perfect for a quick weeknight dinner that feels special. The combination of savory garlic, tangy lime and sweet pineapple creates a balanced and satisfying meal. Garnish with crispy garlic slices and a squeeze of lime for an extra pop of flavor.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Drain pineapple, reserving juice in a small bowl; roughly chop.
2. In a small pot, combine rice, chopped pineapple, reserved pineapple juice, half the garlic powder, 1 cup water and a pinch of salt (use a medium pot and 2 cups water for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, thinly slice garlic. Trim and remove strings from snap peas. Trim scallions, then cut crosswise into 1-inch pieces. Quarter lime. Roughly chop cilantro.
4. In a medium bowl, combine flour, cornstarch, paprika, remaining garlic powder and a pinch of salt and pepper. Rinse chicken under cold water, then pat dry with paper towels. Add to bowl with flour mixture and toss to coat.
5. Heat a large drizzle of oil and 2 TBSP butter (4 TBSP for 4 servings) in a large, preferably nonstick, pan over medium heat. Once butter has melted, add sliced garlic and cook, stirring constantly, until fragrant and lightly browned, 1-2 minutes. (TIP: Watch garlic carefully so it doesn’t burn!) Using a slotted spoon, transfer garlic to a paper-towel-lined plate. Reserve pan with garlic butter.
6. Increase heat under pan with garlic butter to medium high. Once garlic butter is hot enough that a pinch of flour mixture sizzles when added to pan, add coated chicken and cook, stirring occasionally, until golden and almost cooked through, 2-3 minutes. Add snap peas and scallions; cook, stirring occasionally, until veggies are tender and chicken is cooked through, 2-3 minutes more. Stir in chili sauce and cook, stirring constantly, until everything is coated, 1 minute more.
7. Fluff rice with a fork; stir in juice from one lime wedge (two wedges for 4 servings) and as much cilantro as you like. Taste and season with salt if needed. Divide rice and garlic butter chicken and snap peas between bowls in separate sections. Sprinkle everything with crispy garlic and serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use shrimp instead of chicken?

Yes, you can substitute shrimp for chicken. Adjust cooking time as shrimp cooks faster.

What can I use instead of sweet Thai chili sauce?

You can use a mix of honey and sriracha or a store-bought sweet chili sauce substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best texture.