Low Sodium Pineapple Chicken & Rice
Ingredients:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup cooked brown rice (or white rice)
- 1 cup fresh pineapple chunks (or canned pineapple in juice, drained)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 2 celery stalks, chopped
- 1-2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 cup low-sodium soy sauce or coconut aminos (for lower sodium)
- 1 tablespoon honey (optional for sweetness)
- Juice of 1 lime
- Fresh cilantro or green onions for garnish (optional)
- Salt substitute or herbs like ginger, turmeric for flavor without added sodium
Instructions:
1. Cook the Rice: Prepare rice according to package instructions. Set aside.
2. Prepare the Chicken: Heat olive oil in a large skillet or wok over medium heat. Add chicken pieces, cook until browned and cooked through, about 5-7 minutes.
3. Cook the Vegetables: Add onions, bell peppers, and celery to the skillet. Cook for about 5 minutes until tender.
4. Add Pineapple & Flavor: Stir in pineapple chunks and minced garlic. Cook for another 2-3 minutes.
5. Make the Sauce: Mix low-sodium soy sauce or coconut aminos, honey, and lime juice. Pour over the chicken and vegetables.
6. Combine & Serve: Add cooked rice, stir well to combine everything evenly. Cook for another 2 minutes to heat through.
7. Garnish: Top with chopped cilantro or green onions if desired.
Tips:
- Use herbs and spices like ginger, turmeric, black pepper, or chili flakes to enhance flavor without salt.
- Adjust sweetness or acidity with lime or a splash of natural fruit juice.
- For an even lower sodium version, skip soy sauce entirely and use herbs and spices for flavor.
Enjoy