Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, sliced
- 1 cup pineapple chunks (fresh or canned)
- 1 cup jasmine or long-grain rice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
Instructions
- Cook rice according to package instructions and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken slices, season with salt and pepper, and cook until golden brown, about 5-7 minutes.
- Add minced garlic and grated ginger; cook for 1 minute until fragrant.
- Stir in pineapple chunks and sliced bell pepper; cook for another 3-4 minutes.
- Mix soy sauce and honey in a small bowl, then pour over the skillet, tossing to coat evenly.
- Serve the pineapple chicken mixture over warm rice, garnished with chopped green onions.
Notes
- Use fresh pineapple for the best flavor.
- You can substitute chicken with shrimp or tofu.
- Adjust sweetness by adding more honey if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 12g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 65mg
