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Asian-Style Chicken and Pineapple Rice Bowl

4 servings


Ethnic Cuisine

Nutritional Facts Per Serving

39.2 g
87 g
3.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 750
  • Fat 26.3 g
    • Saturated  
    • + Trans 
  • Cholesterol 116 mg
  • Sodium   1011 mg
  • Carbohydrate 87 g
    • Fibre   3.4 g
    • Sugars  
  • Protein 39.2 g
    • Vitamin A 53 %
    • Vitamin C 45 %
    • Calcium 6 %
    • Iron 21 %


Preheat oven to 400 degrees F. Cut chicken legs in half. Cut chicken breasts in quarters. Set chicken on a baking tray. Sprinkle with 5-spice powder and salt and pepper, rubbing it on to the skin. Bake chicken 30 minutes, and then brush with plum sauce. Place rice on to cook before putting the chicken back in the oven to bake 20 minutes more, or until cooked through. To cook rice, place it and water in a pot and bring to a rapid boil. Lower heat to its lowest setting, cover and cook 20 minutes, or until tender. When chicken is almost cooked, heat oil in a large skillet set over medium-high heat. Add onions, peppers, and carrots and stir-fry 2 to 3 minutes. Add pineapple, pineapple juice and teriyaki/cornstarch mixture and cook until a thickened sauce forms around the vegetables. Divide rice among 4 heated bowls. Top with vegetables. Arrange chicken pieces on top and serve.

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