Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup pineapple chunks (fresh or canned)
- 2 tbsp olive oil
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 2 tbsp freshly squeezed lemon juice
- 2 cups cooked rice (white or brown)
Instructions
- In a bowl, whisk together soy sauce, honey, and lemon juice. Marinate chicken in half the mixture for at least 30 minutes.
- Heat olive oil in a skillet over medium heat. Cook marinated chicken until golden brown and cooked through (about 6-7 minutes per side).
- Add bell peppers and pineapple to the skillet; sauté for about 5 minutes until slightly softened.
- Slice chicken into bite-sized pieces and return to the skillet. Pour remaining marinade over the mixture and toss gently to coat.
- Serve over fluffy rice and garnish with sesame seeds or chopped green onions if desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 540
- Sugar: 16g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg