Tangy Pineapple Chicken and Rice Recipe for Sunny Dinners - Beard and Bonnet

Name: Tangy Pineapple Chicken and Rice Recipe for Sunny Dinners - Beard and Bonnet
Ingredients: 1 pound (454 grams) boneless, skinless chicken breasts, cut into bite-sized pieces; 2 cups (480 milliliters) jasmine rice; 1 cup (240 milliliters) pineapple chunks (fresh or canned); 1 red bell pepper, diced; 1 onion, finely chopped; 3 cloves garlic, minced; 1 teaspoon ginger, grated; Green onions for garnish; ¼ cup (60 milliliters) soy sauce; 2 tablespoons oyster sauce; 1 tablespoon honey; 2 tablespoons vegetable oil; Salt to taste; Black pepper to taste; Sesame seeds for garnish

www.beardandbonnet.com

Succulent pineapple chicken and rice create a tropical paradise on your plate. Try this sweet and savory recipe tonight to bring a fresh, zesty twist to your family’s dinner rotation.

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Ingredients

1 pound (454 grams) boneless, skinless chicken breasts, cut into bite-sized pieces
2 cups (480 milliliters) jasmine rice
1 cup (240 milliliters) pineapple chunks (fresh or canned)
1 red bell pepper, diced
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon ginger, grated
Green onions for garnish
¼ cup (60 milliliters) soy sauce
2 tablespoons oyster sauce
1 tablespoon honey
2 tablespoons vegetable oil
Salt to taste
Black pepper to taste
Sesame seeds for garnish