Spicy Pineapple Chicken
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
juice from 1 (20 oz) can pineapple chunks in 100% juice (reserve pineapple chunks)
1 Tbsp chili garlic paste such as Sambal Oelek
1 Tbsp white vinegar
1 Tbsp sugar
2 tsp low -sodium soy sauce
1 1/2 Tbsp water
1 tsp cornstarch
Chicken & Rice:
1 cup dry minute brown rice
1/4 cup cornstarch
1lb boneless, skinless chicken breast, sliced width-wise
2 tsp olive oil
1/2 medium onion, diced
3 Bella Fina peppers, cut into strips
3 cloves garlic, minced
pineapple chunks from reserved juice (above)
3-4 green onions, sliced, for garnish
Whisk together all ingredients for the sauce and set aside.
Bring 2 cups of water to a boil and stir in rice. Bring to a simmer and stir, cover with a lit, and reduce heat to low. Cook for 10-15 minutes, or according to package directions.
Toss the chicken with the cornstarch until well-dusted. Add oil to a large nonstick skillet and heat over medium-high heat. Once hot, add the chicken and cook on both sides, until completely cooked through. Remove from the skillet.
Add the onions to the skillet and saute for about 2 minutes. Stir in the Bella Fina peppers and garlic and cook about 1 minute. Stir in the sauce and bring to a boil. Simmer for 3-5 minutes, until thick, adding the chopped pineapple during the last minute.
Remove from the heat and add the chicken back in, tossing to coat. Top with green onions and serve hot.
Yield: 4 servings
Adapted from preventionrd.com