Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 ripe pineapple, diced
- 1 cup bell peppers (red or yellow), chopped
- 2 green onions, thinly sliced
- 1 cup jasmine rice (uncooked)
- 3 tbsp low-sodium soy sauce
- 1/2 cup fresh pineapple juice
- 2 tbsp honey or brown sugar
- 1 tsp garlic powder
Instructions
- Cook the rice according to package instructions.
- Cut chicken into bite-sized pieces.
- In a skillet over medium heat, add oil and sauté chicken until golden brown (6-8 minutes).
- Add bell peppers and green onions; cook for an additional 3-4 minutes.
- In a bowl, whisk together soy sauce, pineapple juice, honey, and garlic powder. Pour over chicken mixture and stir well.
- Add diced pineapple and simmer for 5 minutes to blend flavors.
- Gently fold in cooked rice until heated through (3-4 minutes).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 420
- Sugar: 16g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg