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Sweet Chili Pineapple Chicken
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Sweet Chili Pineapple Chicken

Sweet Chili Pineapple Chicken

with Roasted Veggies, Ginger-Lime Rice & Peanuts

If you love sweet and savory combos, this dish will blow your mind. Thai chili sauce, charred pineapple, and lime and pineapple juices join forces to create an addictively sweet, spicy, tangy glaze for chicken. We pair with roasted carrots, bell pepper, and shallots, plus a side of aromatic ginger-lime rice, and garnish everything with peanuts for crunch. Just one bite and you’ll be living pineapple-y ever after.

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes


serving amount

1 unit

Bell Pepper

1 unit


1 unit


½ cup

Jasmine Rice

2 ounce

Sweet Thai Chili Sauce

½ ounce


(Contains Peanuts)

3 ounce


1 thumb


4 ounce


10 ounce

Chicken Cutlets

¼ ounce


Not included in your delivery



2 tablespoon

Vegetable Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat28 g
Saturated Fat7 g
Carbohydrate80 g
Sugar29 g
Dietary Fiber5 g
Protein35 g
Cholesterol120 mg
Sodium360 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Baking Sheet
Large Pan
Paper Towel



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Peel and grate or mince ginger. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Halve, core, and thinly slice bell pepper crosswise into strips. Halve, peel, and cut shallot into ½-inch-thick wedges. Zest and quarter lime.

Cook Rice

• Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook until fragrant, 30 seconds. • Stir in rice, ¾ cup water, 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. • 4 SERVINGS: Use 1½ cups water.

Roast Veggies

• While rice cooks, toss carrot on a baking sheet with a drizzle of oil. Season with salt. Roast on top rack for 10 minutes. • Once carrot has roasted 10 minutes, remove sheet from oven. Add bell pepper and shallot; carefully toss with another drizzle of oil and season with salt. • Return veggies to top rack until tender and lightly charred, 15 minutes more.

Cook Chicken

• While veggies roast, drain pineapple, reserving 1 TBSP pineapple juice. • Pat chicken* dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan. • 4 SERVINGS: Reserve 2 TBSP pineapple juice.

Make Glaze

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add drained pineapple; cook, stirring occasionally, until lightly charred, 3-4 minutes. Stir in remaining ginger; cook until fragrant, 30 seconds. • Turn off heat and stir in chili sauce, reserved pineapple juice, and a squeeze of lime juice until combined. • Return chicken to pan and turn a few times to thoroughly coat.

Finish & Serve

Roughly chop cilantro. Toss roasted veggies with half the cilantro. • Fluff rice with a fork; stir in 1 TBSP butter and lime zest. Season with salt. • Divide rice, veggies, and chicken between plates. Drizzle chicken with any remaining glaze. Finely chop peanuts and sprinkle on top if desired. Garnish with remaining cilantro to taste. Serve with remaining lime wedges on the side. • 4 SERVINGS: Stir in 2 TBSP butter.