We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities. To get more information, please visit our privacy policy. You can always change your cookie settings as described in our privacy policy.

I decline
Pineapple Orange Chicken

Pineapple Orange Chicken

This recipe for orange chicken is both filling and delicious.

Nutrition facts Nutrition facts

Prep Time

Prep Time

15 min

total time icon

Total Time

30 min

calories icon

Calories per serving

590

servings icon

Servings

4

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
Directions
  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.