Description
Enjoy a taste of the tropics with this delightful Tropical Pineapple Chicken & Rice dish. Tender chicken, sweet pineapple, and savory bell peppers come together in a flavorful sauce, served over fragrant jasmine rice. A perfect blend of sweet and savory in every bite!
Ingredients
Scale
For the Chicken:
- 1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Dish:
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup fresh pineapple chunks (or canned, drained)
- ½ cup pineapple juice
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 2 cups cooked jasmine rice
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken, garlic powder, salt, and pepper. Cook for 6–8 minutes until the chicken is browned and cooked through. Remove chicken and set aside.
- Sauté Vegetables: In the same skillet, add the remaining olive oil and sauté the red and green bell peppers for 3–4 minutes until just tender. Add pineapple chunks and cook for another 2 minutes.
- Prepare Sauce: In a small bowl, whisk together pineapple juice, soy sauce, honey, and ginger. Pour the sauce into the skillet with the vegetables, add chicken, and cook for 3–4 minutes to thicken.
- Combine and Serve: Stir in cooked jasmine rice until heated through. Garnish with green onions and sesame seeds.
Notes
- For extra flavor, marinate the chicken in pineapple juice and soy sauce for 30 minutes before cooking.
- You can substitute brown rice or quinoa for jasmine rice if desired.
- Frozen pineapple works well in place of fresh.
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 14g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
