Red Pepper Pineapple Chicken On Rice Recipes

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RED PEPPER PINEAPPLE CHICKEN ON RICE



Red Pepper Pineapple Chicken on Rice image

An easy but tasty recipe! Doesn't need exact proportions, add list of ingredients as you desire or according to what you have available.

Provided by collettemae

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 red pepper (green works as well, I just prefer red)
1 (12 ounce) can pineapple (I like a lot of pineapple so I use a large can)
1 lb chicken (cut into bite size pieces)
chicken (cut into bite size pieces)
1 (8 ounce) packet stir fry seasoning
red pepper seasoning
diced onion, amount according to preference
peanuts (I use whatever I have, normal or honey roasted)
at least a cup rice
1 -2 tablespoon oil (to fry chicken pieces)
other stir fry vegetables that you think would be good ie carrot, celery, corn, sugar snap peas

Steps:

  • Stir Fry up the chicken pieces in the oil in a large skillet.
  • Start the rice (follow whatever the box/bag says).
  • When the chicken is cooked through add the vegetables and the stir fry seasoning. Continue to fry.
  • Add pineapple and peanuts to taste.
  • Continue to fry.
  • Add red pepper seasoning.
  • The longer this is all stir fried together the better the flavor gets into everything.
  • Dish yourself some rice and put what you cooked up on top of it. I like to use a lot of rice so that I get lots of left overs. I hope you love this as much as I do!

Nutrition Facts : Calories 228.6, Fat 14, SaturatedFat 3.4, Cholesterol 51.8, Sodium 49.8, Carbohydrate 12.9, Fiber 1.8, Sugar 9.4, Protein 13.6

EASY PINEAPPLE CHICKEN



Easy Pineapple Chicken image

An easy weeknight dinner, this quick chicken stir-fry with pineapple is as delicious as it is colorful! Serve with rice for a complete meal, or fried rice for a treat. Add red chile flakes to the mix if you want something sweet and spicy!

Provided by Natasha

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 40m

Yield 4

Number Of Ingredients 9

3 tablespoons soy sauce
3 tablespoons olive oil, divided
½ teaspoon paprika
salt to taste
1 pound boneless, skinless chicken breast, cut into strips
1 red bell pepper, cubed
1 bunch scallions, trimmed and sliced into 1/2-inch lengths
1 (12 ounce) can pineapple chunks, drained and juice reserved
1 tablespoon cornstarch

Steps:

  • Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
  • Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
  • Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 22 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 2.2 g, Sodium 782.9 mg, Sugar 14.9 g

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