Description
A delicious and colorful pineapple chicken stir-fry that’s easy to make and perfect for dinner.
Ingredients
Scale
- 1 lb chicken breast (cut into bite-sized pieces)
- 2 cups fresh pineapple chunks
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 onion (sliced)
- 3 cloves garlic (minced)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons honey
- 1 tablespoon sriracha sauce
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger (grated)
- Salt and pepper to taste
- 2 cups jasmine rice
- 4 cups water
- Fresh cilantro (for garnish)
Instructions
- Prepare jasmine rice by boiling water and cooking rice according to package instructions; set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, cook until browned and cooked through (6-8 minutes), then set aside.
- In the same skillet, sauté garlic and ginger until fragrant (about 1 minute).
- Add sliced onions and bell peppers; cook until tender yet crisp (4-5 minutes).
- Whisk together soy sauce, honey, and sriracha; pour into the skillet with vegetables.
- Return chicken to the skillet along with pineapple chunks; toss to coat well and heat through for an additional 2-3 minutes.
- Serve over jasmine rice and garnish with fresh cilantro.
Notes
- This dish is great for meal prep and can be stored in the fridge for up to 3 days.
- Feel free to add other vegetables like broccoli or carrots for extra nutrition.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg