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Prep Time

Prep Time

10 min

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Total Time

30 min

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Calories per serving


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Ingredients (15)
  • 1 can (20 oz.) DOLE® Pineapple Chunks
  • 2 cups MINUTE® Brown Rice, uncooked
  • 2 tablespoons vegetable oil
  • 2 (about 1 tablespoon) large garlic clove(s), minced
  • 1 red bell pepper, sliced
  • 1 cup frozen shelled edamame, thawed
  • 1/2 cup dry-roasted cashews, unsalted and chopped
  • 2 (6 oz. each) boneless, skinless chicken breast halves, cut into 1-inch cubes
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup honey
  • 2 tablespoons KIKKOMAN® Less Sodium Soy Sauce
  • 1 tablespoon KIKKOMAN Rice Vinegar
  • 1 to 2 teaspoons KIKKOMAN Sriracha Hot Chili Sauce, optional
  1. Drain pineapple chunks; reserve juice.  Combine juice with water to equal 1-3/4 cups.  Prepare rice according to package directions, using juice mixture.  Combine chicken, cornstarch, salt and pepper in bowl; toss to coat.
  2. Stir together honey, soy sauce, vinegar and sriracha in small bowl, with a whisk; set aside.
  3. Heat oil in large skillet over medium-high heat. Add chicken mixture, and cook for 4 minutes or until lightly browned.  Increase heat to high, add garlic, red bell pepper, pineapple chunks and edamame.  Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently.  Stir in cashews.
  4. Add honey sauce mixture to chicken mixture; toss to coat and heated through.  Serve with rice.