Low-Point Pineapple Chicken and Rice

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 1 cup pineapple chunks (fresh or canned in juice, drained)
• 1 cup diced bell peppers (any color)
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup uncooked brown rice
• 2 cups low-sodium chicken broth
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon ground ginger
• ½ teaspoon black pepper
• Cooking spray
• Chopped green onions or cilantro, for garnish (optional)

Instructions

1. Cook the chicken:
   Lightly coat a large skillet or Dutch oven with cooking spray and heat over medium-high. Add the diced chicken and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate and set aside.
2. Sauté the vegetables:
   Add a bit more cooking spray to the same skillet if needed. Add the bell peppers, onion, and garlic. Cook for about 5 minutes, or until the vegetables are tender and fragrant.
3. Cook the rice:
   Stir in the uncooked brown rice, chicken broth, soy sauce, rice vinegar, ground ginger, and black pepper. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, or until the rice is tender and most of the liquid is absorbed.
4. Combine everything:
   Return the cooked chicken to the skillet and add the pineapple chunks. Stir well to combine and cook for an additional 2–3 minutes, until heated through.
5. Serve:
   Remove from heat and let the dish rest for a few minutes. Garnish with chopped green onions or cilantro, if desired. Serve warm and enjoy!