Ingredients
1-1/2 cups
long-grain white rice
2 tbsp
canola oil
1.5 lb
boneless skinless chicken thighs, cut into 1-inch pieces
1
onion, sliced
1
red pepper, cut into strips
20 oz
(1 can) pineapple chunks in juice, undrained
1/2 cups
3 tbsp
brown sugar
1 tbsp
less-sodium soy sauce
1 tsp
garlic powder
1 tsp
ground ginger
1 tbsp
sesame seeds
Instructions
Step 1
Cook rice as directed on package.
Step 2
Meanwhile, heat oil in large skillet over medium-high heat. Add chicken; cook 5 min. or until lightly browned, stirring occasionally.
Step 3
Add onions and peppers; cook 5 min. or until crisp-tender, stirring frequently.
Step 4
Add all remaining ingredients except rice and sesame seeds; stir.
Step 5
Bring to boil, stirring frequently. Reduce heat to medium-low; simmer chicken mixture an additional 5 min., stirring occasionally.
Step 6
Serve over rice topped with sesame seeds. Enjoy!
