Sweet Chili Pineapple Chicken with Ginger-Lime Rice and Roasted Veggies

If you love the combination of sweet and savory, this dish is sure to become a favorite. Tender chicken cutlets are coated in a luscious glaze made from sweet Thai chili sauce, tangy pineapple and fresh lime juice, creating an irresistible balance of heat and sweetness. The chicken is served alongside roasted carrots, bell pepper and shallots, which develop a caramelized richness in the oven.

To complete the meal, we’ve included a fragrant ginger-lime rice that adds a refreshing zing. A final sprinkle of crunchy peanuts provides texture and a nutty finish. This recipe is quick enough for a weeknight yet impressive enough for company-all made with simple, wholesome ingredients.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a small pot of water to a boil for the rice.
2. Peel and cut the carrot into ½-inch thick rounds. Core and seed the bell pepper, then cut into 1-inch pieces. Peel the shallot and cut into thin wedges. Place the carrot, bell pepper and shallot on a baking sheet, drizzle with oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes, until tender and lightly browned.
3. While the vegetables roast, cook the rice: Add the jasmine rice to the boiling water and cook according to package directions, about 15 minutes. Drain if needed and return to the pot.
4. Zest the lime and squeeze the juice. Peel and grate the ginger. Finely chop the cilantro. In a small bowl, combine the lime zest, half the lime juice, half the grated ginger and a pinch of salt. Fluff the cooked rice and stir in the lime-ginger mixture and half the cilantro. Cover and keep warm.
5. Cut the pineapple into ½-inch chunks. In a small bowl, mix the sweet Thai chili sauce with the remaining lime juice and a pinch of salt to make the glaze.
6. Season the chicken cutlets with salt and pepper. Heat a large non-stick skillet over medium-high heat and add a drizzle of oil. Cook the chicken for 3-4 minutes per side, until golden and cooked through. Add the pineapple chunks to the skillet during the last 2 minutes of cooking, letting them char slightly.
7. Pour the chili-lime glaze over the chicken and pineapple in the skillet. Toss to coat and let it simmer for 30 seconds until the glaze thickens slightly.
8. To serve, divide the ginger-lime rice between plates. Top with the glazed chicken and pineapple and the roasted vegetables. Garnish with the remaining cilantro and sprinkle with peanuts.
9. Enjoy your sweet and spicy pineapple chicken!

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, this recipe works well with shrimp, tofu or pork cutlets. Adjust cooking time as needed.

Is there a substitute for Thai chili sauce?

You can use a mix of sweet chili sauce and a dash of sriracha or red pepper flakes for heat.

Can I make this dish ahead of time?

The rice and roasted veggies can be prepared in advance. Cook the chicken and assemble just before serving for best texture.