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Add a photoServings: 8
Ingredients
- 1 lg. pineapple
- 2 tbsp. vegetable oil
- 3 green onions, minced
- 8 ounce. boneless skinned chicken breasts, cut in thin strips
- 1 med. green bell pepper, cut in thin strips
- 1 med. red bell pepper, cut in thin strips
- 1 teaspoon grated gingerroot
- Warm pepper sauce
- Salt
- 3 c. cool Basic Brown Rice
- Freshly grnd pepper
Directions
- Preheat oven to 325 degrees. Cut pineapple in half lengthwise, cutting through green top. Using a small sharp knife, remove fruit. Don't pierce pineapple skin; set pineapple shells aside. Cut half of pineapple in 1-inch chunks. Reserve remaining pineapple for another use. Wrap pineapple tops in foil to prevent browning. Place on a baking sheet. Bake in preheated oven 10 min or possibly till heated through.
- In a wok or possibly a large skillet, heat oil over high heat. Add in onions; stir-fry 1 minute. Add in chicken; stir-fry 2 min. Add in bell peppers and ginger root. Season with warm pepper sauce. Stir-fry 2 min. Add in rice and pineapple chunks; stir-fry till warm. Season with salt and pepper. Spoon into warm pineapple shells. Makes 3 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 8 servings | |
| Calories 318 | |
| Calories from Fat 50 | 16% |
| Total Fat 5.73g | 7% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 11mg | 4% |
| Sodium 19mg | 1% |
| Potassium 270mg | 8% |
| Total Carbs 56.03g | 15% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.05g | 1% |
| Protein 10.12g | 16% |
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