Tangy Pineapple Chicken Rice Bowls
Yields 4
  1. 1 tablespoon preferred vegetable oil
  2. 2 boneless skinless chicken breasts (about 1 pound), cut into ¾” chunks
  3. 1 Del MonteⓇ Red Bell Pepper, seeded and cut into 1” pieces
  4. 2 garlic cloves, minced or pressed
  5. ½ cup preferred barbecue sauce
  6. 3 tablespoons soy sauce
  7. 2 tablespoons lime juice from Del MonteⓇ Limes
  8. 2 teaspoons cornstarch mixed with 1 tablespoon cold water
  9. 2 cups ¾” pineapple chunks from 1 Del MonteⓇ Pineapple
  10. ½ cup toasted cashews
  11. Cooked white rice
  12. Sesame seeds
  13. Chopped green onion
  1. In a large nonstick skillet heat oil over medium heat. Add chicken and cook, stirring occasionally, until lightly browned. Add bell pepper and garlic and sauté until softened, about 5 minutes.
  2. Stir in barbecue sauce, soy sauce, and lime juice and bring to a simmer. Cook until chicken is cooked through, about 5 minutes. Stir in cornstarch mixture and cook until thickened, about 1 minute more. Stir in pineapple and cashews.
  3. To serve, divide rice between bowls and top with chicken mixture. Sprinkle with sesame seeds and green onion.
Del Monte Fresh Produce N.A., Inc https://fruits.com/