Ingredients
1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1 cup white rice, such as Jasmine or Basmati
1 (20 oz) can pineapple chunks in juice, juice reserved
1/3 cup low-sodium soy sauce or tamari
1/4 cup reserved pineapple juice
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp brown sugar or honey
1 tbsp rice vinegar
1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
1 tbsp cooking oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 onion, sliced
Salt and pepper to taste
Sliced green onions or toasted sesame seeds, for garnish
Instructions
1. Cook rice according to package directions and keep warm.
2. Pat chicken cubes dry and season with salt and pepper.
3. In a small bowl, whisk together soy sauce, pineapple juice, garlic, ginger, and brown sugar.
4. Heat oil in a large skillet over medium-high heat and cook chicken until golden brown and cooked through; remove and set aside.
5. In the same skillet, sauté bell peppers and onion for 4-5 minutes until crisp-tender.
6. Return the chicken to the skillet, pour the sauce over, and bring to a simmer for 2-3 minutes.
7. Stir in the cornstarch slurry and simmer for another minute until the sauce thickens.
8. Add the pineapple chunks and cook for one minute to heat through.
9. Serve the pineapple chicken mixture over warm rice and garnish with green onions or sesame seeds.
Notes
For extra flavor, marinate the chicken in a portion of the sauce for 30 minutes before cooking. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 520 kcal
- Sugar: 22 g
- Sodium: 590 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg