Pineapple Soy Glazed Chicken with Roasted Broccoli and Ginger Mint Limeade

This vibrant dish brings together succulent chicken cutlets glazed with a sweet-savory pineapple soy sauce, fragrant scallion jasmine rice and caramelized roasted broccoli. The combination of flavors is both comforting and exotic, perfect for a weeknight dinner that feels special.

To complete the experience, a homemade ginger mint limeade with muddled mint and ginger syrup adds a refreshing, zesty kick. This tropical Asian fusion meal delivers restaurant-quality flavors with simple techniques that will transport you to paradise from your own kitchen!

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces if needed. Halve, peel and thinly slice onion. Thinly slice ginger crosswise. Reserve two sprigs of mint for garnish and pick remaining leaves off stems. Quarter limes.
2. Place ginger, 1/4 cup sugar, 1/4 cup water and a pinch of salt in a microwave-safe mug. Microwave for 60 seconds; stir until sugar is dissolved. Set aside to use later for the limeade.
3. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and a pinch of salt; cook, stirring constantly, until fragrant, 15-30 seconds. Stir in rice until coated in oil, 30-60 seconds. Add 1 1/4 cups water and bring to a boil over high heat. Cover, reduce heat to low and cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
4. Pat chicken cutlets dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add chicken and sear, turning occasionally, until browned all over, 4-8 minutes (it will finish cooking in the oven). Transfer chicken to one side of a foil-lined baking sheet. Wipe out the pan.
5. Add broccoli to the opposite side of the baking sheet; toss with a large drizzle of oil, salt and pepper. Roast on the middle rack until broccoli is slightly softened and chicken is cooked through, 10-12 minutes. Remove from oven; transfer chicken to a cutting board to rest. Leave broccoli on the sheet.
6. Heat a drizzle of oil in the same large pan over medium-high heat. Add onion, salt and pepper; cook, stirring occasionally, until starting to soften, 3-5 minutes. Add pineapple with its juice, sweet Thai chili sauce, half the soy sauce, 1/4 cup water and 1 tablespoon butter. Cook, stirring occasionally, until onion is softened and sauce has thickened, 2-4 minutes. Stir in broccoli until heated through, 1-2 minutes.
7. For the limeade: Divide mint leaves between two glasses; muddle with a wooden spoon. Add 1 cup water to each glass; stir in some of the ginger syrup (straining first) and lime juice to taste. Add ice.
8. Fluff rice with a fork; stir in garlic-ginger scallion paste. Season to taste with salt and pepper. Slice chicken crosswise. Divide rice between plates; top with pineapple-soy veggies and chicken. Sprinkle with scallion greens. Garnish limeade with reserved mint sprigs and any remaining lime wedges. Serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed to ensure they reach an internal temperature of 165°F.

What can I substitute for sweet Thai chili sauce?

You can use a mix of 1 tablespoon honey and 1 teaspoon sriracha or red pepper flakes for a similar sweet-spicy flavor.

Can I make the ginger syrup ahead of time?

Absolutely! The ginger syrup can be made up to a week in advance and stored in the refrigerator.