Thai Pineapple and Chicken

Thai Pineapple and Chicken


4 cups cooked brown rice (regular or instant)
2 tablespoons peanut or canola oil, divided
1 pound boneless, skinless chicken breast, cut into 1″ cubes
2 cloves garlic, minced
1 red bell pepper, cut into chunks
1 medium onion, cut into chunks
2 cups cut broccoli florets and stems
2 cups fresh pineapple chunks
1 fresh lime, divided
1 tablespoon Thai fish sauce
2 tablespoons Thai chili sauce
1/4 cup chopped cilantro


  1. Cook rice according to package directions.
  2. Heat 1 Tbsp oil in a large skillet. Add cubed chicken, stir fry 4-5 minutes until chicken is done. Remove from skillet.
  3. Heat remaining oil. Add garlic and cook one minute.
  4. Add bell pepper, onion and broccoli; cook 5 minutes.
  5. Add pineapple; cook an additional 3-4 minutes.
  6. Return chicken to skillet and stir in juice from ½ lime, fish sauce, chili sauce and cilantro. Cook 1 more minute.
  7. Serve over brown rice with lime wedges.


Serve with 8 oz. non-fat milk.

Rate this recipe

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Load More
Translate »

SNAP-Ed Massachusetts wants to hear from you.

(Check all that apply below)
(Check all that apply below)