Ingredients:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, cut into wedges
- 1 cup cooked jasmine rice
- ½ cup pineapple chunks (fresh or canned, drained)
- 1 tbsp Marie Sharp’s Fiery Hot Habanero Hot Sauce (available for purchase at PepperHotSpot.com)
- 1 tbsp lime juice
- 1 tsp salt
- ¼ tsp black pepper
- Optional garnish: chopped fresh cilantro, a lime wedge
Instructions:
- In a large skillet over medium-high heat, add the olive oil.
- Season the chicken pieces with salt and pepper, then add to the skillet. Cook 5-6 minutes until browned and cooked through.
- Add the sliced red and yellow bell peppers and the red onion. Stir-fry 3-4 minutes until vegetables begin to soften.
- Stir in the pineapple chunks and cook 1-2 minutes more.
- Reduce heat to medium. Add the jasmine rice, lime juice, and Marie Sharp’s Fiery Hot Habanero Hot Sauce. Mix well so the sauce coats everything evenly.
- Cook an additional 1-2 minutes until heated through and well-blended.
- Serve in bowls. Garnish with fresh cilantro and a lime wedge if using.
Recipe Highlights:
- Marie Sharp’s adds a crisp habanero-kick paired with good flavor — it complements the sweet pineapple and bright veggies nicely.
- The combination of heat, fruit (pineapple), and vegetables keeps the dish balanced and appetizing.
- The recipe stays the same in structure, only the featured sauce changes — so you can keep your original flow but bring in the new ingredient.