Pineapple Chicken and Rice😋😎😍

1. Prepare the Chicken: In a large skillet or Dutch oven, lightly coat with cooking spray and heat over medium-high heat. Add the diced chicken and cook until golden brown and cooked through, approximately 5-7 minutes. Remove the cooked chicken from the skillet and set aside.
2. Sauté the Vegetables: In the same skillet, add a little more cooking spray if needed, then add the diced bell peppers, onion, and minced garlic. Sauté until the vegetables are tender and fragrant, about 5 minutes.
3. Cook the Rice: Stir in the uncooked brown rice, low-sodium chicken broth, reduced-sodium soy sauce, rice vinegar, ground ginger, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the rice is cooked and most of the liquid is absorbed.
4. Combine the Ingredients: Once the rice is cooked, add the cooked chicken back to the skillet along with the pineapple chunks. Stir to combine and heat through for another 2-3 minutes, allowing the flavors to meld together beautifully.
5. Garnish and Serve: Remove the skillet from the heat and let the dish sit for a few minutes to allow the flavors to develop. Garnish with chopped green onions or cilantro for a burst of freshness and color. Serve warm and enjoy the delightful fusion of flavors and textures in every bite.

Nutrition Information: