Today’s recipe is quick and easy. Perfect for the night that you come home late from work, but still want to have a home cooked meal for the kids or your hubby.
-1 20 oz can of pineapple chunks
-1 red pepper
-2 cups of snap peas
-2 chicken breasts
-white or brown rice (I used white minute rice)
-salt and pepper for seasoning
-olive oil for cooking
-optional: peanuts for topping
1. Cut your chicken into cubes. Cook over medium heat in a large skillet in 1 tablespoon of olive oil. Season with salt and pepper. Cook throughout. Drain any extra olive oil out of pan. (At this time you should start boiling the water for your rice)
2. While the chicken is cooking, chop your pepper into small pieces.
4. Add in the can of pineapple chunks. Pour the entire can of pineapple juice right into your mixture. Add in your soy sauce. (You can add as much or as little as you want. I tend to cover all of the vegetables until they are saturated. Cook for another 5 minutes on low-medium heat.