Thursday Nugget

Healthy Recipe of the Week

A Touch of Spice.

Touch of Sweet.

This Dish Cannot Be Beat!

Thai Pineapple and Chicken


  • 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.

About rrluthi

Certified fitness expert with a passion for educating and empowering people of all ages (young "kiddos" to the active aging "baby boomers") about the benefits of adopting and maintaining an active, healthy lifestyle, preventing injury, and feeling good. Proven strengths applying cutting-edge fitness/wellness concepts and research through roles as a health coach, fitness trainer, group exercise instructor, and rehabilitation aide—in addition to promoting these concepts in a more systematic way through blogging and social media, community outreach, and corporate wellness program facilitation.
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