Thai Pineapple and Chicken
A deliciously sweet and savory dish featuring chicken, fresh pineapple, and red bell peppers.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
533
Calories
31g
Protein
75g
Carbs
12g
Fat
7g
Fiber
15g
Sugar
208mg
Sodium
Saturated Fat 2 g · Cholesterol 75 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
cooked brown rice
4 cups · regular or instant
canola or peanut oil, divided
2 tablespoons
boneless, skinless chicken breast, cut into 1" cubes
1 pound
garlic, minced
2 cloves
red bell pepper, cut into chunks
1
onion, cut into chunks
1 medium
cut broccoli florets and stems
2 cups
fresh pineapple chunks
2 cups
fresh lime, divided
1
Thai fish sauce
1 tablespoon
Thai chili sauce
2 tablespoons
chopped cilantro
1/4 cup
Instructions
- 1
Cook rice according to package directions.
- 2
Heat 1 tablespoon oil in a large skillet. Add cubed chicken, stir fry 4 to 5 minutes until chicken is done. Remove from skillet.
- 3
Heat remaining oil. Add garlic and cook 1 minute.
- 4
Add bell pepper, onion, and broccoli; cook 5 minutes.
- 5
Add pineapple; cook an additional 3 to 4 minutes.
- 6
Return chicken to skillet and stir in juice from 1/2 lime, fish sauce, chili sauce, and cilantro. Cook 1 more minute.
- 7
Serve over brown rice with lime wedges.
Source: USDA MyPlate Kitchen · Produce for Better Health Foundation
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