Pineapple Orange Chicken

This sweet, spicy, tangy, tropical Asian-inspired chicken is really tasty served over rice. Cook a lot and save it for the week, or serve your friends!

Pineapple Orange Chicken
Adapted from minuterice.com
Pineapple Orange Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from minuterice.com

Ingredients

  • 1

    (20-ounce) can DOLE® Pineapple Chunks, drained, juice reserved

  • 2

    cups MINUTE® Brown Rice, uncooked

  • 1

    pound chicken breasts, cut into 1/2-inch pieces

  • 2

    tablespoons all-purpose flour

  • 1

    tablespoon vegetable oil

  • 1

    cup red bell pepper, chopped

  • 1

    cup sugar snap peas

  • 2/3

    cup KIKKOMAN® Sweet and Sour Sauce

  • 1/4

    cup KIKKOMAN Reduced Sodium Soy Sauce

  • 1

    orange, zested and juiced

  • 1/2

    teaspoon red chilies, crushed, optional

  • 1/4

    cup cashews, toasted and 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 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.

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