Pineapple Chicken Rice Bowls
A tropical twist on some Asian flavors, this Pineapple Chicken Rice Bowl is perfect for the summer months. The best part? It’s a 30 minute meal.
Why pineapple chicken? Well, once the serious summer heat rolls around, I am a fan of ALL the tropical flavors. Pineapple, coconut, mango, whatever it is. Anything that will cool me down and refuel me.
Another thing I like to do in the heat? Move my workouts inside. I am more of a fall/spring person when it comes to outdoor exercise. This week, I tried a new workout in our area called Metabolic Meltdown. It was a group training class that focused on strength, which I NEED. I can run and run all day long, but my muscles need some work. I do my best at home, but I just get a much better workout in a group setting. Anyone else? At home I am a total slacker, but the groups really make me work hard. I’m excited to do more of that this summer.
Now, back to pineapple. How about some for dinner? In the form of this Pineapple Chicken Rice Bowl. Seriously, this bowl is so good and it only takes about 30 minutes to make. And the flavors? Ahhhh the flavors. So much goodness added together to make one bowl of greatness.
And with all the ingredients, this baby is PACKED with nutrients.
-The whole grains and fiber in the brown rice
-The vitamin C and antioxidants in pineapple
-The anti-inflammatory properties in ginger and pineapple
-The healthy fats in the avocado
Just to name a few.
So, without further ado….
- 1 pound chicken breast
- 1 tbsp olive oil
- 2 tbsp ginger, peeled and sliced thin
- 1/4 cup soy sauce
- 1 tsp sesame oil
- salt and pepper to taste.
- 4 cups cooked brown rice, cooked according to package directions
- 1 tsp butter
- salt and pepper to taste
- 1 avocado, peeled and sliced
- 1 pineapple, cut into cubes
- 1 bunch scallions, sliced thin
- Slice chicken breast into thin strips.
- Heat olive oil in a large skillet over medium high heat.
- Add the chicken and ginger to the skillet, and let it cook, flipping every couple of minutes.
- Add the soy, sesame oil, maple syrup, and salt and pepper.
- Continue to cook and flip for about 10 minutes, or until chicken is no longer pink inside.
- Cook according to package directions.
- Add butter, salt, and pepper and stir.
- Scoop rice into serving bowls.
- Top with chicken, pineapple, scallions, and extra sauce from the pan.
- The chicken can be replaced with tofu and cooked the same way.