Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 clove garlic, minced
- 1 teaspoon pumpkin pie spice*
- 1/4 teaspoon cayenne pepper
- 1 medium-size red bell pepper, chopped
- 1 cup thinly sliced green onions
- 3 cups cooked rice
- 1 20-ounce can pineapple tidbits, drained
- 1/4 cup lime juice
- 1/4 cup chopped fresh cilantro
- =
Directions
Heat oil in large skillet over medium-high heat until hot. Add chicken, garlic, pumpkin pie spice and cayenne pepper. Cook and stir 5 to 7 minutes or until chicken is no longer pink and beginning to brown. Remove chicken from skillet; keep warm.
Add bell pepper and green onions; cook and stir 3 to 5 minutes or until onions are tender. Stir in rice, pineapple, lime juice and cilantro. Serve immediately