Ingredients

For the Chicken
2 chicken breasts or thighs, cut into bite-sized pieces

For the Vegetables
1 cup fresh or canned pineapple chunks, drained (reserve juice)
1 bell pepper, diced
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger

For the Rice
1 cup white or jasmine rice, rinsed

For Flavoring
2 tablespoons soy sauce (or gluten-free tamari)
1 tablespoon brown sugar or honey
2 tablespoons vegetable oil or sesame oil, divided
1/4 cup water or chicken broth

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Instructions

Cook the rice according to package instructions using water or broth. Once cooked, fluff with a fork and set aside.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add the chicken pieces and cook for about 5–6 minutes, stirring occasionally, until the chicken is fully cooked and lightly golden. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Sauté the garlic and grated ginger for about 30 seconds until fragrant.
Add the diced bell pepper and pineapple chunks. Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften.
Return the cooked chicken to the skillet.
Stir in the soy sauce, brown sugar (or honey), and water or chicken broth. If you reserved pineapple juice, you can add a few tablespoons for extra flavor.
Cook for another 2–3 minutes, stirring, until everything is heated through and the sauce slightly thickens.
Stir in the chopped green onions and remove from heat.
Serve the pineapple chicken over the prepared rice and enjoy warm.

Author: Sarah DuRoss
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Cuisine: Asian-inspired

Nutrition

Calories: 420 kcal