In a bowl, toss the chicken pieces with olive oil, garlic powder, salt, and pepper.
1.5 pounds boneless, skinless chicken breasts, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 tsp Salt
Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
1.5 pounds boneless, skinless chicken breasts
In the same skillet, combine the reserved pineapple juice, soy sauce, brown sugar, cornstarch, and rice vinegar. Whisk until smooth.
1 cup pineapple chunks, 1/2 cup low-sodium soy sauce, 1/4 cup brown sugar, 1 tablespoon cornstarch, 1 tablespoon rice vinegar
Add the bell pepper to the skillet and cook until slightly tender, about 3-5 minutes.
1 bell pepper (red or yellow)
Return the chicken to the skillet. Add the pineapple chunks and green onions. Stir to coat everything in the sauce. Heat through.
1.5 pounds boneless, skinless chicken breasts, 1 cup pineapple chunks, 1/2 cup chopped green onions
Serve the Pineapple Chicken and Rice over cooked rice. Enjoy!
2 cups cooked rice (white or brown)
