No dairy is needed in this quick, flavorful meal. It has a delicious tropical vibe that's a fresh take on the Hawaiian plate lunch.
Author: adapted from Dole
Recipe type: Entree
Cuisine: Pacific Islands
Serves: 4 servings
Ingredients
1 cup dry white or brown rice
¼ cup soy sauce (use gluten-free tamari, if needed)
1 tablespoon brown sugar
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon rice vinegar
1 teaspoon fresh grated ginger
1 tablespoon sesame oil
1 pound boneless skinless chicken breasts, cut into 1½-inch pieces
1 medium red bell pepper, halved, stemmed, seeded and thinly sliced
1 cup small broccoli florets
3 garlic cloves, minced
1 cup chopped pineapple
3 green onions, thinly sliced
Instructions
Cook the rice according to the package directions or using my favorite method. While that cooks, make the stir fry.
In a small bowl, whisk together the soy sauce, sugar, cornstarch, water, vinegar, and ginger.
Heat the oil in a large skillet over medium to medium-high heat. Add the chicken and stir fry for 7 minutes, or until cooked through. Transfer the chicken with a slotted spoon to a plate.
Add the pepper and broccoli to your skillet, and stir fry for 4 minutes, or until crisp tender. Add the garlic and sauté for 30 seconds.
Add the pineapple and cooked chicken, and cook for 2 more minutes, or until heated through, stirring occasionally.
Whisk the sauce, and add it to your skillet. Cook for 2 to 3 minutes, or until thickened, stirring frequently.
Serve the pineapple chicken over rice and sprinkle with the green onions.