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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This sounds yummy Ingredients:
1 cup uncooked brown instant rice |
1 tablespoon olive oil |
1 medium green pepper, diced |
1 medium red pepper, diced |
1 medium yellow pepper, diced |
1 large red onion |
1 lb chicken |
8 ounces pineapple chunks in juice |
6 ounces pineapple juice |
1 teaspoon ground ginger |
Directions:
1. Cook rice using package directions.
2. Meanwhile, heat a large skillet over medium high heat. Add oil to coat skillet. Cook peppers and onion for 12 minutes, or until they begin to wilt, stirring frequently.
3. Rinse tuna and pat dry. Cut into 1 strips.
4. Add tuna and pineapple with juice to skillet and cook for 4 to 7 minutes, or until tuna flakes easily.
5. Reduce heat to low and add rice and ginger, stirring to mix well. Cook for 2 minutes or until heated through.
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