Pineapple Chicken and Rice
Servings: 4
WW Points: ~6 points per serving (depending on your WW plan and portion size).
Ingredients
- 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
- 1 cup cooked brown rice
- 1 cup fresh pineapple chunks (or canned pineapple in juice, drained)
- 1 red bell pepper (diced)
- 1/2 cup low-sodium soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tbsp olive oil (or use cooking spray for fewer points)
- 1/4 tsp red pepper flakes (optional)
- 1 green onion (sliced, for garnish)
Instructions
- Prepare the Sauce:
- In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and red pepper flakes (if using). Set aside.
- Cook the Chicken:
- Heat olive oil in a large skillet or wok over medium heat.
- Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- Sauté Vegetables and Pineapple:
- In the same skillet, add the bell pepper and pineapple chunks.
- Sauté for 2-3 minutes until the peppers are tender and the pineapple is slightly caramelized.
- Combine Everything:
- Return the chicken to the skillet and pour the sauce over the mixture.
- Stir to coat evenly and cook for an additional 2-3 minutes until the sauce thickens slightly.
- Serve:
- Spoon the chicken and pineapple mixture over a bed of warm brown rice.
- Garnish with sliced green onion and serve immediately.
Tips for Weight Watchers-Friendly Adjustments
- Use cauliflower rice to reduce points.
- Swap honey for a zero-calorie sweetener if desired.
- Adjust the portion sizes to fit your daily point goals.
Enjoy your tropical-inspired meal! Let me know if you’d like more ideas or variations. 😊