Pineapple Chicken Rice Bowls

🧂 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
• 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

• 1 Begin by preparing the rice according to your preferred method.
• 2 Cut the chicken into thin, bite-sized pieces. Dice the bell pepper, zucchini,
  and green onions with a separate cutting board and knife.
• 3 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.
• 4 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.

Nutrition Info