Name: Honey pineapple chicken with rice
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces and patted dry; 1/4 cup white rice; 2/3 cup water; 2.5 oz fresh pineapple, cubed; 1/2 red bell pepper, chopped; 1 tsp honey; 1 tbsp low sodium soy sauce; 2 cloves garlic, minced; 1 1/2 tsp ginger, grated; 1 tsp canola oil; 1 tsp cornstarch; 1/4 tsp salt; 1 green onion, sliced

Instructions

Prep 20 min · Cook 5 min

In a small saucepan, combine the rice, 1/2 cup of the water, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.
In a small bowl, whisk together the honey, soy sauce, garlic, ginger, cornstarch, and the remaining 2 1/2 tbsp of water until the cornstarch is completely dissolved.
Toss the chicken with half the remaining salt. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken pieces in a single layer and cook undisturbed for 3 minutes. Stir and cook for another 2 to 3 minutes until golden on the outside and white through the center. Remove chicken from the pan. Done when no pink remains, 165°F.
Add the bell pepper and pineapple to the same skillet. Cook for 3 minutes, stirring occasionally, until the pepper is tender-crisp and the pineapple edges start to brown.
Return the chicken to the pan. Re-whisk the sauce and pour it over the mixture. Cook, stirring constantly, for 1 minute until the sauce bubbles and thickens into a glossy glaze. Serve the chicken and pineapple over the rice and garnish with green onions.

Nutrition

Ingredients

Instructions

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