Description
A quick and delightful combination of chicken, pineapple, and rice that brings tropical flavors to your dinner table.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup fresh or canned pineapple chunks (with juice)
- 2 tablespoons soy sauce (use low-sodium if preferred)
- 1 tablespoon honey or brown sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced (or 1 teaspoon ground ginger)
- 1 red bell pepper, chopped
- 1 cup broccoli florets (fresh or frozen)
- 2 cups cooked rice (white or brown)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Green onions, chopped (for garnish)
- Optional: sesame seeds for garnish
Instructions
- Start by gathering all your ingredients. This ensures that you have everything ready to go, making the cooking process smoother and more enjoyable.
- Dice the chicken into bite-sized pieces and chop the veggies while you warm a large skillet over medium-high heat.
- Add vegetable oil to the skillet, allowing it to heat up. Once hot, toss in the diced chicken and season with salt and pepper. Sauté the chicken until browned on all sides—about 5-7 minutes.
- Ensure it’s cooked through, as undercooked chicken can be a safety concern.
- Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the chopped bell pepper and broccoli florets to the pan. Continue to stir everything together while cooking for another 3-4 minutes.
- Pour in the pineapple chunks along with the juice, soy sauce, and honey or brown sugar. Stir well to combine all the ingredients.
- Let the mixture simmer for about 3-5 minutes, allowing the sauce to thicken slightly.
- Fluff the cooked rice with a fork and serve a generous scoop of the pineapple chicken mixture over the rice, garnishing with chopped green onions and sesame seeds if desired.
- Dig in and enjoy the sweet and savory symphony of flavors!
Notes
Feel free to substitute chicken thighs, quinoa, or use coconut aminos for a soy-free version. Use cauliflower rice for a lower carb option or chickpeas for a vegetarian twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg