Sweet Savory My pineapple teriyaki chicken bowl recipe

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breast or thighs, cut into 1-inch (2.5cm) pieces
• 1/3 cup (80ml) low-sodium soy sauce
• 1/4 cup (60ml) pineapple juice (fresh or canned, drained)
• 2 tablespoons (30g) brown sugar, packed
• 1 tablespoon (15ml) honey (optional, for extra sweetness)
• 1 tablespoon (15ml) rice vinegar (or apple cider vinegar)
• 2 cloves garlic, minced
• 1 teaspoon (2g) grated fresh ginger (or ½ teaspoon (1g) ground ginger)
• 1 tablespoon (8g) cornstarch + 2 tablespoons (30ml) cold water (for slurry)
• 1 tablespoon (15ml) vegetable oil (for cooking)
• 2 cups (400g) cooked jasmine rice or brown rice
• 1.5 cups (250g) fresh or canned pineapple chunks, drained if canned
• 1 cup (150g) steamed broccoli florets
• 1/2 cup (60g) shredded carrots
• 1/2 red bell pepper, thinly sliced (optional)
• 1 tablespoon (8g) Sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish