Ingredients
Scale
- 2 large chicken breasts, boneless and skinless
- 1 cup fresh pineapple chunks
- 1 cup cooked rice (white, brown, or jasmine)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 2 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons olive oil or sesame oil
- Optional: chopped green onions, sesame seeds for garnish
Instructions
- Start by marinating the chicken breasts in a mixture of soy sauce, honey, garlic, and ginger for at least 30 minutes. This infuses the meat with delicious flavor and keeps it moist and tender when cooked.
- Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Cook the chicken until golden brown and cooked through, about 6-7 minutes per side. Let it rest for a few minutes before slicing into strips.
- In the same skillet, add the pineapple chunks and cook until caramelized, about 2-3 minutes. Add a splash of rice vinegar to enhance the tropical flavor. Remove from heat and set aside.
- Start with a base of cooked rice in your favorite bowl. Arrange the sliced chicken, pineapple, bell peppers, and snap peas on top. Drizzle with extra soy sauce or a homemade dressing for added flavor. Garnish with chopped green onions and sesame seeds if desired.
Notes
- Use fresh pineapple for the best sweetness and texture.
- Marinate the chicken for at least 30 minutes to maximize flavor.
- Cook the vegetables until crisp-tender to maintain vibrant color and crunch.
- Feel free to experiment with additional toppings like shredded coconut or chopped cilantro.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Healthy
- Method: Stovetop, Grilling
- Cuisine: Hawaiian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 420 Kcal
- Sugar: 15g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg