Chicken & Pineapple Stir-Fry

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Pineapple

  Canned, juice pack, drained

  ⅔ cup, sliced or 108g

• Green bell pepper

  Sweet, green, raw

  1 large (2-1/4 per lb, approx 3-3/4" long, or 164g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Mustard

  Prepared, yellow

  1 ½ tsp or 1 packet or 8g

• Paprika

  Spices

  ½ tbsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Brown rice

  Long-grain, raw

  1 cup or 185g

Directions

1. Cook rice according to package directions. Chop the raw chicken breasts into small pieces and remember to remove any large pieces of fat.
2. Season the chicken pieces with smoked paprika and brown mustard. (Alternate method: cook the chicken in the skillet separately, and when it is about 85% finished and all the sides have been seared, add the seasonings to the chicken while it finishes cooking.)
3. Add olive oil to a skillet then toss in the seasoned chicken breast pieces.
4. Cook chicken until about 80% finished (about 4 minutes), then add chopped bell pepper. Cook for another 2 or 3 minutes before adding the diced pineapple.
5. Mix everything together in the skillet and cook until there is a visible sear on the chicken and pineapple.
6. Enjoy the stir-fry with brown rice and if desired, garnish with freshly chopped cilantro (and low sodium soy sauce).

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