Prep Time

Prep Time

15 min

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Total Time

30 min

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Calories per serving


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Ingredients (13)
  • 1 can (20 oz.) DOLE® Pineapple Chunks, drained, juice reserved
  • 2 cups MINUTE® Brown Rice, uncooked
  • 1 lb. chicken breasts, cut into 1/2-inch pieces
  • 2 tbsp. all-purpose flour
  • 1 tbsp. vegetable oil
  • 1 cup red bell pepper, chopped
  • 1 cup sugar snap peas
  • 2/3 cup KIKKOMAN® Sweet and Sour Sauce
  • 1/4 cup KIKKOMAN Less Sodium Sodium Soy Sauce
  • 1 orange(s), zested and juiced
  • 1/2 tsp. red chilies, crushed, optional
  • 1/4 cup cashews, toasted and chopped
  • sliced green onions, optional
  1. Measure reserved pineapple juice and add enough water to make 1-3/4 cups liquid. Prepare rice according to package directions using juice-water mixture. Coat chicken pieces with flour.
  2. Heat oil in large skillet or wok over medium-high heat and cook chicken until edges are golden brown, about 5 to 7 minutes. Add pineapple, bell pepper and snap peas. Cook until slightly softened, about 3 minutes.
  3. Add sweet and sour sauce, soy sauce, orange juice and red chilies to pan. Stir and cook an additional 3 minutes or until sauce begins to boil. Stir in orange zest. Serve over rice topped with cashews and green onions.