Polynesian-Style Pineapple Chicken
with Dark Meat Chicken, Zesty Rice, Cashews & Bell Pepper
- Soy
- Wheat
- Tree Nuts
- Milk
This Polynesian-inspired pineapple chicken is sweet, tangy, and comes together in under 30 minutes. A quick and super flavorful sauce featuring pineapple juice, lime, and ginger is just the thing to dress up crisp, juicy dark meat chicken and bell pepper. Simply serve this main over a bed of buttery, zesty rice and top with cashews for crunch!
Ingredients
1 unit
Green Bell Pepper
1 tablespoon
Cornstarch
10 ounce
Diced Skinless Dark Meat Chicken
4 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
1 unit
Ketchup
1 unit
Lime
2 unit
Scallions
½ ounce
Cashews
(Contains: Tree Nuts)
¾ cup
White Rice
4 ounce
Pineapple
Not included in your delivery
2 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. 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.
While rice cooks, wash and dry produce.
Zest and quarter lime. Trim scallions. Cut whites into 1-inch pieces; thinly slice greens. Core, deseed, and dice bell pepper into 1-inch pieces. Roughly chop cashews.
Open package of chicken* and drain off any excess liquid.
In a small bowl, combine chicken, half the cornstarch, ½ tsp salt (1 tsp for 4 servings), and pepper. Toss to evenly coat.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
Turn off heat; transfer to a plate. Wipe out pan.
While chicken cooks, in a second small bowl, combine pineapple and juice, umami ginger sauce, ketchup, remaining cornstarch, ¼ cup water (½ cup for 4 servings), and juice from half the lime.
Heat a drizzle of oil in pan used for chicken over medium-high heat. Add scallion whites and bell pepper. Cook, stirring occasionally, until browned and tender, 4-6 minutes.
Stir in chicken and sauce mixture. Bring to a boil, then reduce heat to low. Simmer until chicken is coated and sauce has thickened, 1-2 minutes more. Taste and season with salt and pepper if desired.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and as much lime zest as you like.
Divide rice and pineapple chicken between shallow bowls in separate sections. Top with scallion greens and cashews. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the sweet and tangy pineapple-lime combo, though some found it too sweet or bland.
- Ease of prep: Quick and easy to prepare, with several mentioning it felt like a restaurant-quality dish.
- Suggestions: Consider adding more veggies, using red or orange peppers instead of green, and adjusting sweetness to taste.
- Portions: Some wished for more cashews or pineapple; others found it sufficient when paired with sides.
- Texture: Dark meat chicken received mixed reviews; some loved it, while others found it fatty or chewy.
