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

Ingredients

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

Directions

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.

Consumer Comments & Reviews

Expand +

Recipe Keyword Search

Search for an ingredient, such as: garlic or cream of mushroom soup

Recipe Product Search

Search for recipes by product

Pineapple Orange Chicken

Makes 4 Servings

Ingredients

Directions

Consumer Comments & Reviews