Black Pepper Chicken and Pineapple

Deliciously sautéed diced chicken with onion and green beans, with pineapple and just the right touch of ground black pepper and black bean sauce.  Perfectly served over whole grain brown rice!!

Makes 4 Servings

2 Member Ratings


2 cups Minute® Brown Rice, uncooked
3 Tbsps reduced sodium soy sauce, divided
1 Tbsp cornstarch
1 Tbsp vegetable oil
1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
1 cup yellow onion, chopped
1 cup frozen cut green beans, thawed
1 can (20 oz.) pineapple chunks, undrained
1/4 cup black bean sauce
1 tsp ground black pepper


  • Prepare rice according to package directions. In a small bowl, combine soy sauce and cornstarch; reserve.
  • Heat oil in large skillet or wok over medium-high heat. Add chicken and cook until no longer pink, about 5 to 7 minutes. Drain chicken; remove from pan.
  • Add onion and green beans and cook 3 minutes more.
  • Stir pineapple with juice, black bean sauce and black pepper into skillet with reserved chicken. Stir and bring to boil. Quickly add soy sauce mixture, stirring constantly until sauce thickens. Reduce heat and simmer 2 minutes. Serve chicken over rice.

Consumer Comments & Reviews

Expand +