Hawaiian BBQ Chicken Bowls

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Salt

  Table

  1 dash or 0.4g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Onions

  Raw

  1 small or 70g

• Pineapple

  Raw, extra sweet variety

  1 fruit or 905g

• Barbecue sauce

  Low sodium

  ⅔ cup or 167g

• Fresh cilantro

  Coriander leaves, raw

  100g

Directions

1. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add chicken, season it with a few pinches of salt and pepper. Saute for 4-5 minutes, stirring and flipping occasionally, until the chicken is cooked through and no longer pink inside. Transfer chicken to a clean plate, and set aside.
2. Add the remaining tablespoon of oil to the saute pan. Add peppers and onion, and saute for 3 minutes, stirring occasionally. Add the pineapple and saute for 3-4 more minutes, stirring occasionally, until the vegetables reach your desired level of tenderness. (I like mine with a bit of crisp, not completely soft.)
3. Add the cooked chicken and bbq sauce to the saute pan with the veggies, and toss everything until combined. Taste and season with additional salt and pepper as needed.
4. Serve immediately over rice or quinoa (or plain, or whatever sounds good), garnished with your desired toppings. Or, refrigerate in airtight containers for up to 3 days, or freeze for up to 3 months.