Pineapple Chicken Rice Bowls
These Pineapple Chicken Rice Bowls make the perfect healthy easy weeknight meal! Made with crispy chicken, fresh veggies, pineapple and a sweet Asian-inspired sauce, they're on the table in 25 minutes or less!
Servings 4 servings
- 3 tablespoons cornstarch
- 6 medium chicken thighs, all visible fat removed and cut into small cubes
- 1 tablespoon olive oil
- salt and pepper (to taste)
- 1 567 gram can pineapple chunks, plus the juice in the can
- 2 cloves garlic
- 1 tablespoon grated fresh ginger
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 2 tablespoons cornstarch
- 1 large onion, cut into chunks
- 1 large green pepper, cut into chunks
Add the cornstarch and chicken pieces to a medium bowl and toss well until the chicken is coated in the cornstarch.
Heat a large skillet over medium high heat and add the olive oil.
Once the olive oil has heated, add the chicken pieces and salt and pepper, and brown on all sides until cooked through.
Remove the chicken to a plate.
Drain the pineapple, reserving the juice from the can in a medium bowl.
Add the sesame oil, garlic, ginger, soy sauce, rice vinegar and cornstarch to the bowl with the pineapple juice and whisk to combine. Set aside.
Add the onion and green pepper to the same pan you used for the chicken and cook just until slightly softened. Add the pineapple juice mixture and stir just until thickened (this should only take one minute or so).
Add the pineapple chunks and chicken. Stir to coat, and serve over rice.
To make this recipe even easier, use minute rice or a microwaveable rice product for an even faster dinner option.
Feel free to replace the green bell pepper with your favourite colour bell pepper or even sugar snap peas or snow peas.
Serving: 1serving | Calories: 408kcal | Carbohydrates: 14g | Protein: 56g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 179mg | Sodium: 703mg | Potassium: 695mg | Fiber: 1g | Sugar: 2g | Vitamin A: 243IU | Vitamin C: 32mg | Calcium: 43mg | Iron: 3mg