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Homemade honey sesame chicken and shrimp served inside a fresh pineapple bowl with jasmine rice, topped with sesame seeds and green onions.
Reynaldo’s Cocina 📍

Honey Sesame Chicken and Shrimp Pineapple Bowl

Takeout inspired chicken and shrimp tossed in a sweet and savory honey sesame sauce and served over jasmine rice inside a fresh pineapple bowl.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Fusion
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Shrimp
  • 1 lb boneless skinless chicken thighs diced
  • 1 lb shrimp peeled and deveined
  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • 1 tbsp avocado oil
Honey Sesame Sauce
  • 1/3 cup low sodium soy sauce
  • 3 tbsp honey
  • 2 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tbsp ginger paste
  • 4 garlic cloves minced
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp water
Rice and Bowl
  • 3 cups cooked jasmine rice
  • 1 cup pineapple chunks
  • 2 whole pineapples
  • Sesame seeds
  • Green onions sliced
Optional Garnish
  • Chili flakes
  • Extra honey drizzle
  • Lime wedges

Equipment

  • - Large skillet or wok
  • - Rice cooker or saucepan
  • Mixing bowls
  • Cutting board
  • - Chef knife
  • - Spoon for hollowing pineapple

Method

  1. Slice the pineapples in half lengthwise.
  2. Carefully hollow out the fruit and reserve it.
  3. Dice the reserved pineapple into chunks.
  4. Cook jasmine rice according to package instructions and set aside.
  5. Season the chicken and shrimp with salt, black pepper, garlic powder, and onion powder.
  6. Heat a large skillet or wok over medium high heat.
  7. Add avocado oil.
  8. Cook the chicken until browned and fully cooked.
  9. Remove and set aside.
  10. Cook the shrimp until pink and opaque.
  11. Remove and set aside.
  12. In the same skillet, combine soy sauce, honey, hoisin sauce, brown sugar, ginger paste, garlic, rice vinegar, and sesame oil.
  13. Bring to a gentle simmer.
  14. In a small bowl, combine cornstarch and water.
  15. Whisk into the sauce and cook until thickened and glossy.
  16. Return the chicken and shrimp to the skillet.
  17. Add pineapple chunks and toss until evenly coated.
  18. Fill each pineapple bowl with jasmine rice.
  19. Top with the honey sesame chicken and shrimp mixture.
  20. Spoon extra sauce over the top if desired.
  21. Finish with sesame seeds and sliced green onions.
  22. Add chili flakes, extra honey, or lime wedges if desired.
  23. Serve immediately.

Notes

• Chicken thighs stay juicier and more flavorful than chicken breast in this recipe.
• Cook the shrimp separately to keep them tender.
• Add the cornstarch slurry at the end to control the sauce consistency.
• Searing the pineapple cut side down for 30 to 60 seconds adds extra caramelized flavor.
• Day old jasmine rice works well if you plan to turn leftovers into fried rice later.
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