Hawaiian Island Chicken
This dish is gluten-free !!!!!
~3 Tablespoons olive oil
1 Bell Pepper (Any color)
1 20 oz Can of Dole Pineapple Tidbits in Pineapple Juice
Two Stalks of Green Onion
2-3 Chicken Breasts
1 Large Tablespoon ginger (can be minced, powder, pickled, or shaved)
1 Tablespoon garlic (can be minced, crushed, or powder)
Teriyaki Sauce as desired (not gluten-free)
Before we begin, it is crucial to use pineapple in 100% juice, not syrup. The can only cost $1.58 at Walmart, so you are shaving pennies if you think the syrup version is better for the budget. The juice is better for your body!!
I chose an orange pepper for the pictures to add extra color to the dish. A red pepper would be great as well.
Begin to cook rice on the stove or in the rice cooker.
Take the chicken breasts. Filet the breasts into two pieces. Then cut the filets into thin strips. Next, cut the thin strips crossways into smaller strips.
Rinse the green onion. Cut the white roots of the green onion. Holding the green onion, cut perpendicular so that you get small circles of green onion.
Rinse the pepper. Cut the pepper in half, remove the stem and the core. Cut the rest of the pepper into thin, bite-sized pieces.
Strain most of the pineapple juice into a cup, leaving a little left in the can to add to the pan. The extra juice can be consumed or added to the pan if desired.
Using a large frying pan, place heat to heat setting 7. Add olive oil (I say 3 tablespoons, but use enough to just cover the bottom of the pan for the chicken to be cooked). After oil heats up, add the chicken. Add minced garlic and ginger to the chicken. Cook the chicken, some will be browned, some will be white. Next, add the pepper, green onion, and pineapple into the frying pan. Place the stovetop to a heat setting of 3. You want to simmer the pan once all the ingredients are in. Stir until the pineapple is warmed and the pepper begins to soften, but keeps some crunch.
Remove from stove and serve over white rice!!
Prep Time: 15 Min
Total Time: 40 Min for 1 person to prep and cook
Total Cost: $15.64 (Not including oil, extra ginger and garlic remain)
Total Fed: ~3 People