Pineapple Orange Chicken

Easy to make weeknight recipe ... brown rice simmered in pineapple juice? Yes !! Sautéed chicken, red bell peppers and sugar snap peas --- all with just the right touch of sweetness and spicy. Don't forget the green onions!

Makes 4 Servings

3 Member Ratings


1 can (20 oz.) pineapple chunks, drained, juice reserved
2 cups Minute® Brown Rice, uncooked
1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
2 Tbsps all purpose flour
1 Tbsp vegetable oil
1 cup red bell pepper, chopped
1 cup sugar snap peas
2/3 cup sweet and sour sauce
1/4 cup reduced sodium soy sauce
1 large orange, zested and juiced
1/2 tsp crushed red pepper flakes (optional)
1/4 cup toasted cashew nuts, coarsely chopped
sliced green onions, optional


  • Measure reserved pineapple juice and add enough water to make 1-3/4 cups liquid. Prepare rice according to package directions using juice-water mixture. Coat chicken pieces with flour.
  • Heat oil in large skillet or wok over medium-high heat and cook chicken until edges are golden brown, about 5 to 7 minutes. Add pineapple, bell pepper and snap peas. Cook until slightly softened, about 3 minutes.
  • Add sweet and sour sauce, soy sauce, orange juice and red chilies, if desired to pan. Stir and cook an additional 3 minutes or until sauce begins to boil. Stir in orange zest. Serve over rice topped with cashews and green onions, if desired.

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