Description
A vibrant and flavorful dish featuring juicy chicken and fresh pineapple, perfect for a taste of the tropics.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup pineapple, diced (fresh)
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 cup rice (jasmine or basmati)
- 2 cups chicken broth
- 1 bell pepper, sliced (red or yellow)
- 1 cup snap peas or broccoli
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Marinate the chicken: In a bowl, combine the chicken pieces with soy sauce, minced garlic, and half of the pineapple. Let it marinate while you prep other ingredients.
- Cook the rice: Rinse your rice under cold water, then cook it using chicken broth for extra flavor. Check for doneness after about 15 minutes.
- Sauté the veggies: In a large pan, heat olive oil over medium-high heat. Add the bell pepper and snap peas, cooking just until tender.
- Cook the chicken: Push the veggies to the side of the pan and add the marinated chicken, cooking until it’s no longer pink.
- Combine everything: Add the remaining pineapple to the pan and stir, allowing the flavors to meld for another 2-3 minutes.
- Serve it up: Fluff the rice and mound it on plates, topping with the pineapple chicken mixture and garnishing with green onions.
Notes
Best enjoyed fresh but can be stored in the fridge for up to 3 days. Perfect for lunch leftovers!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, pineapple, tropical, dinner, one-bowl meal