Description
A vibrant and flavorful Asian-inspired meal combining tender chicken, sweet pineapple, and crunchy bell peppers over fluffy rice or quinoa.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1 cup bell peppers (mixed colors)
- 1/2 cup teriyaki sauce
- 2 cups rice or quinoa
- 2 green onions, sliced
- 1 tablespoon oil for cooking
Instructions
- Cook rice or quinoa according to package instructions until fluffy.
- Slice chicken into bite-sized pieces and marinate in teriyaki sauce for at least 20 minutes.
- Heat oil in a skillet over medium heat and cook marinated chicken until browned and cooked through, about 5-7 minutes.
- Add pineapple chunks and chopped bell peppers to the skillet, cooking until peppers are tender and pineapple is warmed.
- Assemble bowls with cooked rice or quinoa topped with chicken and pineapple mix, and drizzle with extra teriyaki sauce if desired.
- Garnish with sliced green onions before serving.
Notes
Marinate the chicken longer for more flavor, and feel free to substitute vegetables as desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg