This pineapple chicken recipe is a flavor-packed dish. Chunks of pineapple balance nicely with the savory chicken and sweet diced bell peppers. It’s a great way to combine fresh ingredients with pantry staples. You’d never guess canned chicken was used. Butter, pineapple juice, and a touch of brown sugar coat the shallots, diced celery, and bell peppers, creating a nice glaze. Serve over white rice for an easy and budget-friendly dinner.
Ingredients
- 1/2 stick butter
- 1 small shallot, minced
- 1/2 medium green bell pepper, diced
- 1/2 medium sweet red pepper, diced
- 1/2 medium yellow bell pepper, diced
- 3 tablespoons diced celery
- 2 tablespoons brown sugar
- 3 tablespoons pineapple liquid (from can)
- 1/2 can chunk pineapple (20 oz. can), reserve juice
- 1 can chunk white meat chicken, drained (12.5 oz)
- 1 teaspoon Mrs. Dash original seasoning
- 1/4 teaspoon fresh cracked black pepper
- 2 cups long grain rice, cooked
Step 1
In a large skillet, melt butter. Add in minced shallot, diced peppers, and diced celery. Cook over medium heat until the peppers start to soften.
Step 2
Add in the brown sugar and pineapple juice, stirring to dissolve, and the vegetables are a little glazed. Stir occasionally.
Step 3
Add pineapple chunks, drained chicken, and seasonings. Turn the heat to high, and use a spatula to stir gently so you don’t break the chicken up too much. The mixture will thicken slightly; when it does, it’s ready.
Step 4
Spoon over hot cooked rice on a plate and serve. Enjoy!
Nutrition Facts
(per serving*)
calories: 390kcal, carbohydrates: 44g, cholesterol: 87mg, fat: 14g, fiber: 3g, protein: 22g, saturated fat: 8g, sodium: 229mg, sugar: 18g, unsaturated fat: 6g
