Ingredients
Scale
- 2 cups white rice
- 1 lb boneless chicken breasts, cubed
- 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 rice under cold water until clear to remove excess starch.
- In a medium pot, combine rinsed rice with 4 cups of water. Boil then simmer covered for about 15-20 minutes until fluffy.
- Heat olive oil in a large skillet over medium-high heat. Sauté diced onion and minced garlic until fragrant.
- Add cubed chicken to the skillet and cook until golden brown.
- Stir in diced bell pepper and snap peas; cook until tender-crisp.
- Whisk together soy sauce, chicken broth, and ginger in a bowl; pour over chicken mixture.
- Add pineapple chunks; stir to coat evenly and let thicken slightly for a few minutes.
- Season with salt and pepper; fluff cooked rice before serving. Top each plate with the chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Tropical
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg