Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- Fresh cilantro, chopped (for garnish)
- Sesame seeds (optional, for garnish)
- Salt and pepper to taste
Instructions
- Start by combining soy sauce, honey, rice vinegar, sesame oil, minced garlic, salt, and pepper in a bowl. Cut the chicken into bite-sized pieces and marinate in the mixture for at least 20 minutes.
- Heat a large skillet over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, add a little more sesame oil if needed. Sauté bell peppers, snap peas, and pineapple chunks until tender yet crisp, about 3-5 minutes. Return the cooked chicken to the skillet and toss everything together.
- Serve the stir-fried chicken, vegetables, and pineapple over cooked jasmine rice. Garnish with fresh cilantro and sesame seeds for a finishing touch.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave until heated through.
- For best flavor, marinate the chicken for at least 20 minutes before cooking. Feel free to add extra vegetables or substitute ingredients as desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
- Diet: Gluten-Free (if using gluten-free soy sauce)
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg