Thursday Nugget

Healthy Recipe of the Week

A Touch of Spice.

Touch of Sweet.

This Dish Cannot Be Beat!

Thai Pineapple and Chicken

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  • 2 Tablespoons Peanut or Canola Oil (may substitute for a different oil of choice)
  • 1 Pound Boneless, Skinless Chicken Breast (cut into 1-inch cubes)
  • 2 Cloves Garlic (minced)
  • 1 Red Bell Pepper (seeded and cut into chunks)
  • 1 Onion (peeled and cut into chunks)
  • 2 Cups Broccoli Florets and Stems
  • 2 Cups Fresh Pineapple Chunks
  • 1 Lime (½ juiced and ½ cut into wedges)
  • 1 Tablespoon Thai Fish Sauce
  • 2 Tablespoons Thai Chili Sauce
  • ¼ Cup Cilantro (chopped)
  • 4 Cups Cooked Brown Rice (may substitute for quinoa)


In a large skillet, heat 1 tablespoon oil over medium-high heat. Add cubed chicken and stir-fry for 4 to 5 minutes, or until chicken is thoroughly cooked. Remove chicken from skillet.

Heat remaining oil in skillet. Add garlic and cook, stirring for 1 minute. Add bell pepper, onion, and broccoli, and cook for 5 minutes. Add pineapple, and cook an additional 3 to 4 minutes. Return chicken to skillet. Stir in juice from ½ lime, fish sauce, chili sauce, and cilantro. Cook an additional 1 minute.

Serve chicken over brown rice (or quinoa) with lime wedges, if desired.

Makes 4 servings.

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