Dinner Recipe: Thai Chicken and Pineapple Stir-Fry with Brown Rice
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Thai Chicken and Pineapple Stir-Fry with Brown Rice, Photo By John Murray
This Thai-inspired dish combines tender chicken breast with sweet pineapple, vibrant veggies, and a savory sauce that’s rich in flavor. Paired with high-fiber brown rice, this meal is loaded with protein, complex carbohydrates, and essential nutrients to fuel your day. Sweet, tangy, and spicy, it’s a dish you’ll want to make on repeat.
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 38g |
| Fat | 8g |
| Carbohydrates | 50g |
| Fiber | 6g |
Thai Chicken and Pineapple Stir-Fry with Brown Rice
Equipment
- Skillet
Ingredients
For the Stir-Fry:
- 1.5 (700g) lbs Chicken breast diced
- 1 Cup Pineapple chunks fresh or canned in juice
- 1 Red bell pepper sliced
- 1 Yellow bell pepper sliced
- 1 Cup Snap peas
- 1 Carrot julienned
- 2 Green onion
- 3 Cloves Garlic minced
- tablespoon Ginger minced
- tablespoon Olive oil or coconut oil
For the Sauce:
- 1/4 cup Soy sauce tamari for gluten-free
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice
- 1 tablespoon Honey
- 1 teaspoon Red chili flakes or sriracha
- 1 teaspoon Cornstarch optional
- 2 tablespoons Water
For the Complex Carbs:
- 1 cup Brown rice uncooked
- 2 cups Water
Instructions
Prepare the Brown Rice
- Rinse the brown rice under cold water.
- In a medium pot, bring 2 cups of water to a boil. Add the brown rice, reduce to a simmer, cover, and cook for 40-45 minutes, or until the rice is tender and water is absorbed.
- Remove from heat, fluff with a fork, and set aside.
Make the Sauce
- In a small bowl, whisk together the soy sauce, fish sauce, lime juice, honey, chili flakes or sriracha, and cornstarch (if using). Add water and stir until combined. Set aside.
Stir-Fry the Chicken
- Heat the olive or coconut oil in a large skillet or wok over medium-high heat.
- Add the diced chicken breast and cook for 6-8 minutes, stirring occasionally, until browned and fully cooked (internal temperature reaches 165°F/75°C). Remove the chicken and set aside.
Cook the Vegetables and Pineapple
- In the same skillet, add a bit more oil if needed. Sauté the garlic and ginger for 1 minute until fragrant.
- Add the bell peppers, snap peas, carrot, and pineapple chunks. Stir-fry for 3-5 minutes, until the veggies are tender but still crisp.
Combine and Serve
- Return the cooked chicken to the skillet and pour in the sauce. Stir everything together and cook for another 2-3 minutes, allowing the sauce to thicken and coat the ingredients evenly.
- Remove from heat and garnish with sliced green onions.
Plate the Dish
- Serve the Thai Chicken and Pineapple Stir-Fry over a bed of fluffy brown rice for a complete, high-protein, complex-carb meal.
This Thai Chicken and Pineapple Stir-Fry is a powerhouse meal perfect for anyone looking to build muscle or enjoy a balanced and flavorful dinner. With lean chicken breast, nutrient-rich veggies, and sweet pineapple, it’s a healthy take on a Thai classic. Paired with brown rice, this dish is as nourishing as it is delicious. Whip it up tonight and enjoy a taste of Thailand in your own kitchen!
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