Pineapple Mango Chicken over Rice
Easy and Quick Chicken Dish over Rice with Pineapple Chunks, Bell Pepper Chunks, and Mango Juice, Ingredients I had in the fridge and pantry…
Pineapple Mango Chicken over Rice
Ingredients
- 1/2 pound boneless chicken breast, cut in to bite size pieces
- 8 ounce can pineapple chunks, save liquid
- 1/2 large bell pepper, red or green, diced in to pieces
- 1/2 cup mango juice, can substitute orange juice
- 3 tablespoons cornstarch
- 2 tablespoons low sodium soy sauce
- 3 tablespoons cooking oil
- 1/4 cup diced onion
- 1 teaspoon garlic powder
- salt and pepper to taste
- 2 cups hot cooked rice
- If you have mango on hand cut up and add to dish.
- Mix cornstarch with cut up chicken, coat pieces evenly.
- Turn burner on medium high, add oil to a large skillet.
- Add chicken, bell pepper, and onion to skillet keep stirring, cook for about 8-10 minutes.
- Turn burner down to medium, add mango juice and saved juice from pineapple chunks.
- Juices will start to thicken, stir in soy sauce and garlic powder.
- Add the pineapple chunks last, continue to cook a few more minutes.
- Serve over hot rice, garnish with green onions or parsley if you like, serves 2. Salt and pepper to taste. Enjoy!
