Thai Pineapple and Chicken

A deliciously sweet and savory dish featuring chicken, fresh pineapple, and red bell peppers.

• Prep: 20 min
• Cook: 20 min
• Total: 40 min
• Servings: 4
• Cuisine: Thai
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• stir-fry
• quick
• healthy
• savory
• fresh

Ingredients

• 4 cup brown rice (cooked, regular or instant)
• 2 tablespoon canola oil (divided)
• 1 pound chicken breast (boneless, skinless, cut into 1 inch cubes)
• 2 clove garlic (minced)
• 1 red bell pepper (cut into chunks)
• 1 onion (medium, cut into chunks)
• 2 cup broccoli (cut florets and stems)
• 2 cup pineapple (fresh chunks)
• 1 lime (fresh, divided)
• 1 tablespoon Thai fish sauce
• 2 tablespoon Thai chili sauce
• 0.25 cup cilantro (chopped)

Instructions

1. Cook brown rice according to package directions.
2. Heat 1 tablespoon canola oil in a large skillet.
3. Add cubed chicken, stir fry 4 to 5 minutes until chicken is done.
4. Remove from skillet.
5. Heat remaining canola oil.
6. Add garlic and cook 1 minute.
7. Add bell pepper, onion, and broccoli; cook 5 minutes.
8. Add pineapple; cook an additional 3 to 4 minutes.
9. Return chicken to skillet and stir in juice from 1/2 lime, Thai fish sauce, Thai chili sauce, and cilantro.
10. Cook 1 more minute.
11. Serve over brown rice with lime wedges.

Nutrition (per serving)

• Calories: 533
• Protein: 31.3 g
• Carbohydrates: 75.2 g
• Fat: 12 g
• Fiber: 7.2 g
• Sodium: 208 mg
• Saturated Fat: 1.6 g
• Sugar: 14.7 g
• Cholesterol: 75 mg