Pineapple Chicken and Rice
Ingredients:
2 boneless, skinless chicken breasts (cut into bite-sized pieces)
1 can (20 oz) pineapple chunks (reserve juice)
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil (or vegetable oil)
1 teaspoon ginger (minced)
2 garlic cloves (minced)
1 bell pepper (sliced)
1 medium onion (sliced)
1 cup jasmine or basmati rice
2 green onions (sliced)
1 tablespoon sesame seeds (optional)
Salt and pepper to taste
For the Pineapple Sauce:
½ cup reserved pineapple juice
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon cornstarch (mixed with 2 tablespoons water)
Directions:
Cook the Rice:
Cook 1 cup of rice according to the package instructions. Set aside when done.
Prepare the Sauce:
In a small bowl, whisk together the reserved pineapple juice, soy sauce, honey, and cornstarch mixture. Set aside.
Cook the Chicken:
Heat sesame oil in a large pan over medium heat. Add the chicken pieces and season with salt and pepper. Cook for 5-7 minutes until the chicken is golden and cooked through. Remove from the pan and set aside.
Cook the Vegetables:
In the same pan, add the minced garlic and ginger. Cook for 1 minute until fragrant.
Add the sliced bell pepper and onion. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
Combine Chicken and Pineapple:
Return the cooked chicken to the pan. Add the pineapple chunks and pour in the pineapple sauce. Stir well to coat everything evenly.
Cook for an additional 3-4 minutes until the sauce thickens and everything is heated through.
Serve:
Serve the chicken and pineapple mixture over the cooked rice. Garnish with sliced green onions and sesame seeds if desired.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: Approx. 400-450 calories per serving | Servings: 4 servings