Pineapple Chicken and Rice
Ingredients:
– 1 cup long-grain white rice
– 1 1/2 cups water
– 1 tablespoon olive oil
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– Salt and pepper to taste
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 1 small onion, diced
– 1 cup pineapple chunks (fresh or canned)
– 1/4 cup soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 teaspoon minced garlic
– 1 teaspoon minced ginger
– 1 tablespoon cornstarch
– 2 tablespoons water
– Sliced green onions for garnish
– Sesame seeds for garnish
Directions:
1. In a medium saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 18-20 minutes, or until rice is cooked and water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
2. In a large skillet or wok, heat olive oil over medium-high heat. Season chicken pieces with salt and pepper, then add to the skillet. Cook for 5-6 minutes, or until browned and cooked through. Remove chicken from skillet and set aside.
3. In the same skillet, add diced bell peppers and onion. Cook for 3-4 minutes, or until vegetables are tender.
4. Return cooked chicken to the skillet, along with pineapple chunks.
5. In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and minced ginger. Pour the sauce over the chicken and vegetables in the skillet.
6. In another small bowl, mix cornstarch and water until smooth. Stir the cornstarch mixture into the skillet.
7. Cook, stirring constantly, until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes.
8. Serve the pineapple chicken and vegetables over cooked rice, garnished with sliced green onions and sesame seeds.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: Makes 4 servings
