Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup fresh pineapple chunks (or canned)
- 1 cup long-grain rice (jasmine or basmati)
- 1 cup bell peppers, diced (mixed colors)
- 3 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- ½ cup pineapple juice
- 2 tbsp honey
- ½ tsp ground ginger
- 2 tbsp oil for cooking
Instructions
- Wash and chop the veggies: dice bell peppers and cut chicken into cubes. Cook rice according to package instructions.
- In a bowl, combine soy sauce, pineapple juice, honey, minced garlic, and ground ginger. Marinate chicken in this mixture for about 15-20 minutes.
- Heat oil in a large skillet over medium-high heat. Sauté marinated chicken until golden brown (about 5-7 minutes).
- Add diced bell peppers to the skillet; cook for another few minutes until slightly softened.
- Stir in pre-cooked rice along with any remaining marinade; heat through for an additional couple of minutes.
- Serve warm, garnished with fresh herbs if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 16g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg