Chicken & Pineapple Stir-Fry

Ingredients

• Brown rice

  Long-grain, raw

  ½ cup or 93g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Mustard, Spicy, Brown

  French's

  ½ tsp. or 3g

• Smoked Paprika

  McCormick Gourmet

  ¼ tsp or 0.6g

• Salt

  Table

  ½ dash or 0.2g

• Pepper

  Spices, black

  ½ dash or 0.05g

• Green bell pepper

  Sweet, green, raw

  ½ large (2-1/4 per lb, approx 3-3/4" long, or 82g

• Pineapple

  Raw, all varieties

  ½ cup, chunks or 83g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

Directions

1. Cook the brown rice according to package directions.
2. Trim and cut the chicken breast into bite-size pieces and toss in a bowl with the spicy brown mustard, smoked paprika, and a pinch of salt and pepper until evenly coated.
3. Heat the olive oil in a large skillet over medium–high heat. Add the seasoned chicken and cook, stirring, until lightly browned and mostly cooked through, about 4–5 minutes.
4. Stir in the chopped green bell pepper and cook until the pepper is crisp-tender and the chicken is cooked through to 165° F, 2–3 minutes.
5. Add the pineapple chunks and cook, stirring occasionally, until the edges caramelize, 1–2 minutes. Adjust salt and pepper to taste.
6. Serve the stir-fry over the warm brown rice.