Pineapple Chicken and rice​

Ingredients​

• 1 pound chicken breast, cubed
• 1 cup pineapple, cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup jasmine rice
• 2 cups chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• 1/4 cup green onions, sliced
• 1 tablespoon sesame seeds

Instructions​

• In a large skillet, heat the olive oil over medium heat. Add the chicken cubes and cook until golden brown and cooked through. Remove the chicken and set aside.
• In the same skillet, add the onion, garlic, and red bell pepper. Cook until the vegetables are softened.
• Add the pineapple and cook for an additional 2 minutes.
• Stir in the jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil.
• Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through.
• Return the chicken to the skillet, mix well, and heat through.
• Serve garnished with green onions and sesame seeds.

Notes​

• This dish is great for meal prep and can be easily reheated.
• Adjust the level of sweetness by adding more or less pineapple according to your preference.

Nutrition​

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 480 mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 2g
• Protein: 23g
• Cholesterol: 70mg