Pineapple Chicken and Rice

Low-Point Pineapple Chicken and Rice

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 cup pineapple chunks, fresh or canned in juice (drained)
• 1 cup diced bell peppers (any color)
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup uncooked brown rice
• 2 cups low-sodium chicken broth
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• Cooking spray
• Chopped green onions or cilantro for garnish (optional)

Instructions:

1. In a large skillet or Dutch oven, lightly coat with cooking spray and heat over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
2. Remove the cooked chicken from the skillet and set aside. In the same skillet, add a little more cooking spray if needed, then add the diced bell peppers, onion, and minced garlic. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the uncooked brown rice, chicken broth, soy sauce, rice vinegar, ground ginger, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the rice is cooked and most of the liquid is absorbed.
4. Once the rice is cooked, add the cooked chicken back to the skillet along with the pineapple chunks. Stir to combine and heat through for another 2-3 minutes.
5. Remove from heat and let sit for a few minutes before serving. Garnish with chopped green onions or cilantro if desired.
6. Serve warm and enjoy your low-point Pineapple Chicken and Rice!

Nutrition Information (per serving, makes about 4 servings):

• Calories: 320 kcal
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 65mg
• Sodium: 350mg
• Total Carbohydrates: 44g
• Dietary Fiber: 4g
• Sugars: 10g
• Protein: 28g

Now, we’ll sum up the Points values for all the recipe..