This was a very tasty dish, which even The Boy (very finicky about food that may have any sort of spice in it) really liked. I first told him that it was "Chicken with Pineapple and Peppers" and would not touch it. We then discussed bell peppers and came to the agreement that they were not actually peppers because they were not spicy. We agreed to call them "Sweet Bells" in the future. And he loved the dish. So, Sweet Bells it is!
Chicken with Pineapple and "Sweet Bells"
Ingredients1 pound(s) uncooked boneless, skinless chicken breast
1/2 medium pineapple
1 medium green pepper(s)
1 medium sweet red pepper(s)
1 large onion(s), spanish
1/4 cup(s) pineapple juice, or orange juice
3 medium garlic clove(s), minced
2 tbsp low-sodium soy sauce
1 tsp olive oil
2 spray(s) cooking spray
2 cup(s) cooked white rice, kept hot
Instructions
Cut each chicken breast, pineapple, pepper and onion into approximately twenty-four 1-inch-thick pieces. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large nonmetallic bowl; marinate in refrigerator for at least 1 hour and up to 24 hours.
Stir-fry over medium-high heat until the chicke is completely cooked (about 8 - 10 minutes) and the vegetables are soft. Serve over rice.
Serves 4.
Ingredients1 pound(s) uncooked boneless, skinless chicken breast
1/2 medium pineapple
1 medium green pepper(s)
1 medium sweet red pepper(s)
1 large onion(s), spanish
1/4 cup(s) pineapple juice, or orange juice
3 medium garlic clove(s), minced
2 tbsp low-sodium soy sauce
1 tsp olive oil
2 spray(s) cooking spray
2 cup(s) cooked white rice, kept hot
Instructions
Cut each chicken breast, pineapple, pepper and onion into approximately twenty-four 1-inch-thick pieces. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large nonmetallic bowl; marinate in refrigerator for at least 1 hour and up to 24 hours.
Stir-fry over medium-high heat until the chicke is completely cooked (about 8 - 10 minutes) and the vegetables are soft. Serve over rice.
Serves 4.
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