Ingredients
Scale
- 1 lb boneless chicken breasts, cubed
- 2 cups white rice
- 1 cup fresh pineapple chunks
- 1 bell pepper, diced
- 1 cup snap peas or snow peas
- 1 onion, diced
- 2 garlic cloves, minced
- ¼ cup soy sauce
- ¼ cup chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse the rice under cold water until clear. Cook in a medium pot with 4 cups of water until fluffy (15-20 minutes).
- Heat olive oil in a large skillet over medium-high heat. Sauté onion and garlic until fragrant.
- Add cubed chicken to the skillet; cook until golden brown (5-7 minutes).
- Stir in diced bell pepper and snap peas; cook until tender (3-4 minutes).
- Whisk together soy sauce, chicken broth, honey (if using), and ginger in a small bowl.
- Pour sauce over the chicken mixture; add pineapple chunks and stir. Cook for an additional 2-3 minutes until slightly thickened.
- Season with salt and pepper to taste, fluff the cooked rice, and serve topped with the pineapple chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 plate (~300g)
- Calories: 430
- Sugar: 10g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg