Description
A delicious and colorful dish combining chicken, rice, and pineapple for a tropical twist.
Ingredients
Scale
- 2 cups cooked white rice. Leftovers work great.
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup pineapple: Fresh preferred; canned okay if well-drained.
- 1 red bell pepper, diced
- 1 cup frozen peas
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add the minced garlic and ginger to the skillet, stirring for about 1 minute until fragrant.
- Stir in the red bell pepper and cook for another 3-4 minutes until slightly softened.
- Add the pineapple chunks, frozen peas, soy sauce, and honey. Stir well to combine and cook for an additional 2-3 minutes until heated through.
- Gently fold in the cooked rice, mixing until everything is evenly combined and heated.
- Taste and adjust seasoning if necessary. Serve hot, garnished with chopped green onions if desired.
Notes
- For a spicier kick, add a teaspoon of red pepper flakes or a splash of sriracha sauce.
- Substitute the chicken with shrimp or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg