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chicken, peppers & pineapple over rice

(2 ratings)
Recipe by
Jan W
Apollo, PA

My original recipe with some of these ingredients was for a sandwich; this time I wanted to make it the main dish so served it over rice. Hubby isn't a rice person but he did eat was supper, so take it or not! It's really quick and easy, hope you will give it a shot & that it becomes one of your go-to meals!

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For chicken, peppers & pineapple over rice

  • 1/2 stick
  • 1/2
    green bell pepper, diced
  • 1/2
    sweet red pepper, diced
  • 1/2
    yellow bell pepper, diced
  • 3 Tbsp
    diced celery
  • 1
    small shallot, minced
  • 2 Tbsp
    brown sugar
  • 1 tsp
    mrs. dash original seasoning
  • 1/2 can
    chunk pineapple (20 oz. can), reserve juice
  • 3 Tbsp
    pineapple liquid (from can)
  • 1 can
    chunk white meat chicken, 12.5 oz., drained
  • 1/4 tsp
    fresh cracked black pepper
  • 2 c
    long grain rice, cooked

How To Make chicken, peppers & pineapple over rice

  • 1
    In large skillet, melt butter. Add in minced shallot and diced peppers; cook over medium heat until peppers are starting to get a little soft.
  • 2
    Add in the brown sugar and pineapple juice, stirring to dissolve and vegetables are a little glazed. Stir occasionally.
  • 3
    Add pineapple chunks and drained chicken. Turn heat up on high, and use a spatula to stir gently so you don't break chicken up too much. The mixture will thicken slightly; when it does, it's ready.
  • 4
    Spoon over hot cooked rice on plate and serve. Enjoy!

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