Quick dinners, that are bursting with flavor, are something we all need. Only when I’m forced into eating quick on the road, do I opt for fast food and then I feel guilty. I prefer to make my own fast food and that is what this post is all about. I like to know I’m eating good, healthy food.
This one pan dinner happened because I was short on time. I had thawed some chicken tenderloins, thinking I would make something else for dinner. Then a friend stopped by and we talked way too long. I looked at the clock and knew dinner had to be something quick. I wanted something with Asian flavors. I didn’t have any rice sitting in the refrigerator, already cooked to turn into fried rice, which is one of my favorites, so I decided to cook the rice with the chicken. It worked out great! I used regular long grain rice and other pantry staples that I always keep on hand.
Dinner turned out delicious and I made it in record time. The fact that it was very healthy was an added bonus.
- 1½ lbs chicken tenderloins or chicken breasts, cut in 1 inch pieces
- salt and pepper
- 2 Tbsp olive oil
- 1 Cup uncooked rice
- 1 bell pepper, chopped
- 1 Cup frozen peas
- 1 20 oz can of pineapple tidbits (or chunks) drained, save juice
- ¼ Cup low sodium soy sauce
- 2 Tbsp brown sugar (to taste)
- 2 tsp ground ginger
- additional pineapple juice
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook until just barely browned, it doesn't need to be cooked through.
- Add the uncooked rice and saute for a minute. Measure drained pineapple juice and add enough extra to equal 2 cups. Add pineapple juice and remaining ingredients. Bring to a boil. Cover and reduce heat to low.
- Simmer for about 20 minutes, until rice is cooked. Uncover pan, if there is extra liquid, continue cooking until liquid is reduced.
- Serves 4-6.