Thai Pineapple and Chicken

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

Yield

4 Servings

Serving size

1 serving

Rating

3.70 of 5 (67 ratings)

Food groups

• Fruit: 1/2 cups
• Grains: 2 1/2 ounces
• Protein Foods: 2 1/2 ounces
• Vegetables: 3/4 cups

Ingredients

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

Directions

1. Cook rice according to package directions.
2. Heat 1 tablespoon 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 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, fish sauce, chili sauce, and cilantro.
10. Cook 1 more minute.
11. Serve over brown rice with lime wedges.

Nutrition per serving

Notes

Serve with 8 ounces non-fat milk.

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Source

Recipe by: Produce for Better Health Foundation

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/thai-pineapple-and-chicken. Federal works are public domain in the United States.