Ingredients
Scale
- 2 cups cooked white rice
- 2 chicken breasts, sliced
- 1 cup pineapple chunks
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 red bell pepper, sliced
- 2 tablespoons vegetable oil
- Chopped green onions and sesame seeds for garnish
Instructions
- Heat oil in a large skillet over medium-high heat.
- Cook chicken slices until golden and cooked through, about 5-7 minutes.
- Remove chicken and set aside. In the same skillet, sauté garlic and ginger until fragrant.
- Add pineapple, bell peppers, soy sauce, honey, and rice vinegar; cook until pineapple is heated through and sauce thickens slightly.
- Return chicken to skillet, toss to coat, and cook for another 2 minutes.
- Serve over cooked rice, garnished with chopped green onions and sesame seeds.
Notes
- You can substitute chicken with tofu for a vegetarian version.
- Adjust honey and soy sauce to taste for more sweetness or saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-free (use gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate
- Calories: 380 Kcal
- Sugar: 14g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg