Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 2 cups cooked white or brown rice
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup teriyaki sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon olive oil
- Sliced green onions and sesame seeds for garnish
Instructions
- Prepare your rice according to the package instructions. If you have a rice cooker, start this step first so the rice is hot and fluffy by the time the chicken is finished.
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- Toss the sliced bell peppers and broccoli florets into the skillet with the chicken. Sauté for 3-4 minutes until the vegetables are tender-crisp. Add the minced garlic and grated ginger during the last minute of cooking.
- Lower the heat to medium. Pour the teriyaki sauce over the chicken and vegetables. Add the pineapple chunks. Stir everything together and simmer for 2-3 minutes until the sauce thickens and coats everything beautifully.
- Scoop a generous portion of rice into four bowls. Top each bowl with the teriyaki chicken and pineapple mixture. Ensure everyone gets plenty of the extra sauce from the pan.
- Sprinkle sliced green onions and toasted sesame seeds over the top for a professional finish. Serve immediately while hot.
- Cook Time: 30 minutes
- Diet: Healthy