Chicken with White Rice


  • 6 Boneless Skinless Chicken Thighs Tyson
  • 1 tablespoon brown sugar, packed
  • 1/4 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 cherry tomatoes, halved
  • 1/2 cashews, chopped, toasted
  • 2 Minute® White Rice
  • 20 ounces Dole® Pineapple Chunks
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil
  • 1 green bell pepper, large diced
  • 1 tablespoon Kikkoman® rice wine vinegar
  • 2 tablespoons Kikkoman® soy sauce
  • 3 tablespoons Kikkoman® hoisin sauce


  • Prepare 2 cups uncooked rice according to package directions, set aside.
  • Drain pineapple, reserve juice. Mix ¼ cup pineapple juice with cornstarch and set aside.
  • Heat oil in a large skillet over medium-high heat. Add chicken and brown for 5 minutes. Add green pepper and cook for an additional 3 minutes. Stir in remaining pineapple juice, vinegar, soy sauce, hoisin sauce, brown sugar, garlic salt, ginger, salt and cook for an additional 5 minutes, or until the internal temperature of the chicken reaches 165°F.
  • Add pineapple, tomatoes, and cornstarch mixture to skillet. Cook until sauce thickens.
  • Serve over prepared rice and top with cashews.
  • Posted in Recipes.

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