Pineapple chicken stir-fry with brown rice
Pineapple chicken stir-fry with brown rice combines sweet pineapple and tender chicken with fragrant spices for a quick, nutritious meal. This easy recipe features sautéed vegetables and a savoury mustard-paprika sauce, perfect for busy evenings.
Cook time 15 min
Prep time 5 min
Ingredients:
1 lb chicken breasts2/3 cup pineapple
1 green pepper
1.50 cups brown rice
1 tbsp olive oil
1.50 tsp mustard
1/2 tbsp paprika
1 dash salt
1 dash black pepper
Pineapple chicken stir-fry with brown rice is a delightful and nutritious meal that combines the sweetness of pineapple with the savory flavors of chicken and spices. This dish is perfect for a quick dinner that doesn't compromise on taste or health benefits. Follow this easy recipe to whip up a delicious stir-fry in no time.
Instructions:
- Rinse 1.5 cups of brown rice under cold water.
- In a medium saucepan, combine the rice with 3 cups of water (or follow the package instructions for the correct water ratio).
- Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the water is absorbed.
- Turn off the heat and let the rice sit, covered, for an additional 10 minutes. Fluff with a fork before serving.
- While the rice is cooking, cut the 1 lb of chicken breasts into bite-sized pieces.
- Chop 2/3 cup of pineapple into small chunks and slice 1 green bell pepper into thin strips.
- In a small bowl, mix 1.5 tsp of mustard, 1/2 tbsp of paprika, a dash of salt, and a dash of black pepper.
- Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces to the skillet and cook, stirring frequently, until the chicken is no longer pink in the center, about 6-8 minutes.
- Add the sliced green pepper to the skillet and sauté for about 3-4 minutes, or until it begins to soften.
- Stir in the pineapple chunks and cook for an additional 2 minutes.
- Pour the prepared mustard-paprika seasoning over the chicken and vegetables. Stir well to ensure everything is evenly coated.
- Scoop a portion of the cooked brown rice onto each plate.
- Top with the pineapple chicken stir-fry.
- Serve immediately and enjoy your Pineapple Chicken Stir-Fry with Brown Rice!
Cooking pineapple chicken stir-fry with brown rice is an enjoyable and straightforward process that results in a balanced, flavorful meal. With its combination of sweet pineapple, savory chicken, and a medley of spices, this dish is certain to become a favorite. Don't forget to experiment with additional vegetables and spices to make it your own!
Pineapple chicken stir-fry with brown rice FAQ:
Cook the chicken pieces in the skillet for about 6-8 minutes, stirring frequently, until they are no longer pink in the center.
Yes, you can use white rice or jasmine rice instead of brown rice. Keep in mind that cooking times and water ratios will differ; white rice typically cooks faster.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a skillet or microwave before serving.
You can substitute the green pepper with bell peppers of any color, broccoli, snap peas, or carrots to diversify the vegetable profile.
Check that the chicken is no longer pink in the center and its internal temperature has reached 165°F (75°C) to ensure it's fully cooked.
Tips:
- Make sure to cut the chicken breasts into evenly sized pieces to ensure they cook evenly.
- For a burst of color, consider adding other vegetables like red bell pepper, carrots, or snap peas.
- If you prefer a spicier dish, you can add a pinch of red pepper flakes or a drizzle of sriracha sauce.
- For a gluten-free version, ensure the mustard you are using is gluten-free.
- Cook the brown rice ahead of time to make the cooking process faster and more efficient.
Nutrition per serving
3 ServingsCalories 550kcal
Protein 40g
Carbohydrates 80g
Fiber 5g
Sugar 6g
Fat 12g
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