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cajun pork and peppers fajitas
crockpot TexMex chicken stew, rice
red snapper with bell pepper and tomato
corn and red pepper bisque, cheddar jalapeno biscuits
hoisin pork with rice noodles
green chili chicken tacos, black beans
apricot glazed chicken skewers, brown rice, broccoli

Monday, January 25, 2010

Chicken, Pineapple and Peppers

My old roommate and friend, Lori first made this recipe and I have been making it ever since. It is a really quick and easy meal to throw together, the longest component is cooking the brown rice, but you can always use white rice if you are short on time. Miss F adored the pineapple!
Chicken, Pineapple and Peppers
printable recipe

1 onion, chopped into bite size pieces
1 lb chicken, cut into bite size pieces
1 bell pepper (any color), chopped into bite size pieces
1 tbsp soy sauce
1 tbsp garlic, minced
1/2 tbsp ginger, minced
1/2 tbsp Worcestershire sauce
1 can pineapples (in juice, not syrup)
1 can stewed tomatoes
1 can fat free chicken broth
2 tbsp corn starch/ 3 tbsp water

brown rice

Sauté onion, chicken, bell pepper, garlic and ginger in EVOO over med-high heat until chicken is cooked through. Add soy sauce, Worcestershire sauce, pineapples, tomatoes and chicken broth. Bring to a boil. Add the cornstarch slurry and bring back up to a boil, the sauce will thicken up. Serve over brown rice.
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3 comments:

Brandi said...

Small can of pineapple? I use the large one and I think it was too much juice. However, it was still good. I think I might add some other veggies next time.. baby corn comes to mind.

katie @SoTastySoYummy said...

Smallest can of pineapples, so sorry for not being more specific!

Anonymous said...

Try skipping the rice. Put it on pita bread with a cucumber sauce.

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