Black Pepper Chicken and Pineapple

Name: Black Pepper Chicken and Pineapple
Prep time: 133 d 14 h 19 min 33 s
Total time: 133 d 14 h 34 min 33 s
Yield: 4
Ingredients: 2cup brown rice, uncooked; 3tbsp less sodium soy sauce, divided; 1tbsp cornstarch; 1tbsp vegetable oil; 1lb boneless, skinless chicken breasts, cut into 1/2-inch pieces; 1 yellow onion, chopped; 1cup frozen cut green beans; 1/4cup KIKKOMAN® Black Bean Sauce; 1tsp black pepper, freshly ground; 1can (20oz.) DOLE® Canned Pineapple Chunks in 100% Pineapple Juice, drained, juice reserved

This delicious black pepper chicken is served with green beans on top of hot cooked rice.

Prep Time: 15 mins
Total Time: 30 mins
Serves: 4
Calories: 490

Ingredients

2 cup brown rice, uncooked
3 tbsp less sodium soy sauce, divided
1 tbsp cornstarch
1 tbsp vegetable oil
1 lb boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 yellow onion, chopped
1 cup frozen cut green beans
1/4 cup KIKKOMAN^® Black Bean Sauce
1 tsp black pepper, freshly ground
1 can (20oz.) DOLE^® Canned Pineapple Chunks in 100% Pineapple Juice, drained, juice reserved Buy Now

Steps to Sunshine!

Prepare rice according to package directions. In a small bowl, combine soy sauce and cornstarch; reserve.
Heat oil in large skillet or wok over medium-high heat. Cook chicken until no longer pink, about 5 to 7 minutes.
Drain chicken; remove from pan. Add onion and green beans and cook 3 minutes more.
Stir pineapple with juice, black bean sauce and black pepper into skillet with reserved chicken. Stir and bring to boil. Quickly add soy sauce mixture, stirring constantly until sauce thickens. Reduce heat and simmer 2 minutes. Serve chicken over rice.

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