Pineapple Chicken and Rice Bowls

Ingredients

• 2 cups Long Grain White Rice (rinsed)
• 2 cups Chicken Bone Broth (low‑sodium)
• 1 large Red Bell Pepper (cut into large chunks)
• 1 medium Yellow Onion (cut into large chunks)
• 2 cloves Garlic (minced)
• 1 lb Chicken Breast (boneless, skinless, butterflied and cut into chunks)
• 1 tsp Salt (to taste)
• 1/2 tsp Black Pepper (freshly ground)
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 1/4 cup Soy Sauce (low‑sodium)
• 1/4 cup Pineapple Juice
• 2 tbsp Honey
• 1 tbsp Cornstarch
• 1/2 tsp Red Chili Flakes
• 2 tbsp Tomato Paste
• 1 cup Pineapple Chunks (drained, fresh or canned)

Instructions

1. Cook Rice in Rice Cooker

   Rinse the rice, then add the 2 cups of rice and 2 cups of chicken bone broth to the rice cooker. Start the cooking cycle.

   Time: PT25M

2. Prep Vegetables

   Cut the red bell pepper and yellow onion into large chunks. Mince the garlic cloves.

   Time: PT10M

3. Butterfly and Chunk Chicken

   Place the chicken breast on a cutting board, slice horizontally to butterfly, then cut into large bite‑size chunks.

   Time: PT5M

4. Season Vegetables

   Transfer the pepper and onion chunks to a bowl, season with 1 tsp salt and 1/2 tsp black pepper, then toss to coat evenly.

   Time: PT2M

5. Season Chicken

   Place the chicken pieces in another bowl, add 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1 tsp smoked paprika. Toss until well coated.

   Time: PT3M

6. Prepare Sauce

   In a small bowl whisk together soy sauce, pineapple juice, honey, cornstarch, and red chili flakes until smooth.

   Time: PT2M

7. Sear Chicken

   Heat the skillet over medium‑high heat, add a drizzle of oil, and sear the chicken chunks 2‑3 minutes per side until browned. Work in batches if necessary. Transfer the chicken to a plate.

   Time: PT12M

   Temperature: Medium-High

8. Saute Vegetables and Aromatics

   In the same skillet, add a little more oil if needed. Saute the pepper and onion chunks until softened, about 4 minutes. Add the minced garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute, then add the pineapple chunks and mix well.

   Time: PT6M

   Temperature: Medium

9. Add Chicken and Sauce

   Return the seared chicken to the skillet, pour the prepared sauce over everything, lower the heat to medium‑low, and simmer, stirring occasionally, until the sauce thickens and coats the ingredients, about 5 minutes.

   Time: PT5M

   Temperature: Medium-Low

10. Build Bowls

    Fluff the cooked rice and divide it among four serving bowls. Top each with the chicken‑vegetable mixture. Serve immediately or let cool for meal‑prep storage.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

55 g

Carbohydrates

45 g

Fat

8 g

Fiber

4 g