Sticky Pineapple Rice


The original recipe I took this from said to serve it in a pineapple bowl, but let's be real, ain't nobody got time for that. This dish was quite tasty, although the sauce didn't thicken up or get as dark as I would've liked, so next time I'll probably swap out a few ingredients to get the desired texture. Regardless, it was GOOD. 

Sticky Pineapple Chicken
adapted from

  • 1 large pineapple, peeled, cored, and chopped
  • 1 tbsp vegetable oil
  • 6 boneless skinless chicken thighs, cut into bite-size pieces
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp garlic paste
  • 1/2 cup chicken stock

Prepare your pineapple. If you don't know how to do this, there are plenty of YouTube videos that can show you how. Don't buy one of those stupid pineapple cutters -- they're a waste of money, and you'll waste plenty of edible pineapple. 

Heat oil in a large pot over high heat. Add the chicken, salt, and pepper. Cook until chicken is browned and cooked throughout. Set aside.

Reduce heat to medium and add pineapple, hoisin, soy sauce, brown sugar, and garlic, and cook for about 5 minutes. Add chicken stock. Bring to boil, then simmer for about 20 minutes, stirring occasionally. 

Add chicken and stir until evenly coated. Serve over rice and top with sesame seeds. Serve in a pineapple bowl if you really want to but that's only if you want extra credit.