Ingredients
Scale
- 1.5 lbs chicken breast (cut into bite-sized pieces)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons honey
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 tablespoon olive oil (plus more as needed)
- salt and pepper (to taste)
- 2 cups fresh pineapple chunks
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 onion (sliced)
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 2 cups jasmine rice
- 4 cups water
- fresh cilantro (for garnish)
Instructions
- Cook jasmine rice in water according to package directions until fluffy.
- In a large skillet, heat olive oil over medium-high heat. Season chicken pieces with salt and pepper; sauté until browned and cooked through, then set aside.
- In the same skillet, add garlic and ginger; cook until fragrant. Add sliced onions and bell peppers; sauté until tender but crisp.
- Whisk together soy sauce, honey, and sriracha; pour into the skillet. Add chicken and pineapple chunks; toss to coat and heat through.
- Serve over jasmine rice, garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 14g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg