Ingredients
Scale
- 4 cups cooked brown or white rice, chilled
- 1 lb boneless, skinless chicken thighs
- 3 tablespoons coconut oil
- 1 yellow onion
- 1 green bell pepper
- 1 red bell pepper
- 3 garlic cloves
- 1 tablespoon fresh ginger
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 1/2 cups fresh pineapple
- 1/2 cup frozen peas
- Fresh lime juice and green onions for garnish
Instructions
- Season chicken lightly with salt; let rest for 10–15 minutes.
- Heat 2 tablespoons of coconut oil in a wok over medium heat. Cook chicken for 5–7 minutes until browned; set aside.
- In the same pan, add remaining oil and sauté onion for 3–4 minutes. Add bell peppers, garlic, and ginger; cook for another 2–3 minutes.
- Deglaze with soy sauce; stir in rice, honey, pineapple chunks, and cooked chicken. Toss well and cook on low heat for about 5 minutes.
- Add frozen peas and lime juice; stir gently before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg