Look for pre-sliced pepper-and-onion mix in the produce section of the supermarket. It helps save prep time in this quick five-ingredient dinner. This easy dinner calls for hot cooked brown rice, which is perfect if you have leftovers. If not, look for microwaveable brown rice or frozen brown rice to keep prep minimal.
Ingredients
- 2 tablespoons grapeseed oil or other neutral oil, divided
- 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
- 4 cups sliced bell peppers and onions
- 1 cup chopped fresh pineapple
- 1/4 cup low-sodium teriyaki sauce
- 2 cups hot cooked brown rice
Directions
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 pound chicken; cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Transfer to a plate.
- Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add 4 cups peppers and onions; cook, stirring often, until tender-crisp, about 3 minutes. Return the chicken to the pan and stir in 1 cup pineapple and 1/4 cup teriyaki sauce. Cook, stirring often, until the sauce thickens and coats the chicken, 2 minutes.
- Divide 2 cups rice among 4 plates. Top with the chicken and vegetable mixture.