Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 2 cups fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cups jasmine rice
Instructions
- Rinse the jasmine rice under cold water until clear. Combine with 4 cups of water in a pot, bring to a boil, then simmer covered for about 15 minutes until tender. Remove from heat and let sit.
- In a large skillet or wok, heat olive oil over medium heat. Add chicken pieces seasoned with salt and pepper; cook until browned on all sides (about 5–7 minutes).
- Stir in the sliced onion, minced garlic, red and yellow bell peppers, and grated ginger; cook until vegetables are tender (about 4–5 minutes).
- Add soy sauce, honey, and sriracha; mix well.
- Fold in fresh pineapple chunks; cook for an additional 2–3 minutes until heated through.
- Serve hot over jasmine rice garnished with fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 9g
- Sodium: 560mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg