Ingredients
– 1 lb (450 g) boneless skinless chicken breast diced into bite-sized pieces
– 1 tbsp olive oil
– Salt and pepper to taste
– 1 bell pepper diced (any color)
– 1 can (15 oz / 425 g) pineapple chunks drained (reserve ¼ cup / 60 ml juice)
– 2 cups cooked white rice
– 2 tbsp soy sauce
– 1 tbsp honey
– ½ tsp garlic powder
– ½ tsp ground ginger
– Optional garnishes: green onions or sesame seeds
Instructions
1-Heat oil and cook chicken: First, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes.
2-Add bell pepper and pineapple: Next, toss in the diced bell pepper and cook for 2-3 minutes until it’s slightly tender but still crisp. Stir in the pineapple chunks and let it cook for another 2 minutes to blend the flavors. In a small bowl, whisk together the reserved pineapple juice, soy sauce, honey, garlic powder, and ground ginger.
3-Make and add sauce: Pour the sauce into the skillet and stir everything evenly to coat. Simmer uncovered for 4-5 minutes until the sauce thickens and looks glossy.
4-Serve over rice: Finally, serve the mixture over 2 cups of cooked white rice and add optional garnishes like green onions or sesame seeds.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏲ Prepare ingredients ahead for smoother cooking.
🍴 Use bell peppers of any color to suit your taste or availability.
🌿 Garnish with fresh herbs or sesame seeds for added flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: American
- Diet: Gluten-containing
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 18 grams
- Sodium: 700 mg
- Fat: 8 grams
- Saturated Fat: 1 gram
- Trans Fat: 0 grams
- Carbohydrates: 55 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 70 mg