Prep Time: 10 min. • Cook Time: 20 min.
Bring 2 cups of water to a boil. Remove seeds and stem from bell pepper and cut into ¼-inch dice. Grate ginger on microplane or finely mince. Thinly slice the green onions.
Add the rice to the boiling water, stir, cover with a lid and turn off the heat. Let sit covered for 5 minutes or until water is absorbed. Fluff with a fork.
While the rice is sitting, heat 1 tablespoon of canola oil in a large frying pan or wok for one minute on high. Add the thinly sliced chicken and ginger. Cook for 4-5 minutes stirring frequently. Once cooked,* remove from the pan.
Heat another tablespoon of canola oil in the same pan on high for one minute. Add the pineapple and red bell peppers and cook for 2-3 minutes. Add the fluffed rice, soy sauce, peas, and chicken back into the pan, stirring well. Turn off the heat and stir in the green onions.
*For food safety, cook chicken to an internal temperature of 165°F.
Approximate Nutritional Information (Per serving):
Calories 490, Fat 10g, Sat Fat 1.5g, Trans Fat 0g, Cholesterol 65mg, Sodium 650mg, Total Carbohydrate 67g, Fiber 3g, Sugars 21g, Protein 31g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Dairy-Free