Pineapple Chicken Rice Bowls
These pineapple chicken bowls feature juicy chicken, sweet pineapple, and fresh vegetables tossed in a homemade sauce and served over rice.
Servings: 4
Calories: 496kcal
Ingredients
- 1 ½ lbs boneless skinless chicken breast (or thighs), diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup green onions, chopped
- 1 tablespoon olive or avocado oil
- 1 cup canned pineapple chunks
- 3-4 cups cooked rice
- Roasted salted cashews, for topping
Sauce Ingredients
- ⅓ cup pineapple juice (from the can)
- 3 tablespoons tomato paste
- ¼ cup low sodium soy sauce
- 2-3 teaspoons Sriracha
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon minced garlic
- 1 teaspoon cornstarch or arrowroot powder
Instructions
- Begin by preparing the rice according to your preferred method.
- Cut the chicken into thin, bite-sized pieces. Dice the bell pepper, zucchini, and green onions with a separate cutting board and knife.
- Add the oil to a large skillet over medium heat. Once the oil is hot, add the chicken pieces to the pan and cook all the way through (until it reaches an internal temperature of 165 degrees F). While the chicken is cooking, whisk the sauce ingredients together in a separate small bowl.
- Add the diced vegetables and sauce to the pan with the chicken and stir occasionally for 3-5 minutes, until the vegetables begin to soften and the sauce begins to thicken. Add the pineapple chunks to the pan and stir until combined. Serve over rice and add optional toppings as desired.
Notes
- This recipe is gluten-free with the use of tamari or coconut aminos in place of soy sauce. It is also dairy-free. It is not vegan or vegetarian.
Nutrition
Serving: 15.4oz + ¾ cup rice | Calories: 496kcal | Carbohydrates: 57g | Protein: 45g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 124mg | Sodium: 652mg | Potassium: 1093mg | Fiber: 3g | Sugar: 19g
