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Pineapple-Orange Chicken with Citrus Rice

Pineapple-Orange Chicken with Citrus Rice
Total Time:
35 minutes


1 (8-oz) can pineapple chunks in juice
1 can mandarin oranges in light syrup (8.25–11 oz)
2 teaspoons fresh ginger, peeled, grated, and divided
1 1/2 cups reduced-sodium chicken broth (or stock), divided
1 cup white rice
1 lb fresh chicken tenderloins
1 tablespoon sriracha-garlic seasoning
1 tablespoon canola oil
1 tablespoon lemon juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons brown sugar
1 (8-oz) can sliced water chestnuts, drained
1/4 cup presliced green onions


  1. Strain pineapple and oranges (reserving juices; about 1 cup total). Peel and grate ginger. Pour reserved juices into medium saucepan with 1 cup chicken broth and 1 teaspoon ginger. Bring to a boil, then add rice. Cover and reduce heat to low. Cook 20–25 minutes or until rice is tender.
  2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Cut chicken into bite-sized pieces and coat with seasoning. Place oil in pan, then add chicken (wash hands). Cook and stir 1–2 minutes on each side or until browned. Add pineapple, oranges, lemon juice, and remaining 1 teaspoon ginger. Cook and stir 1–2 minutes or until oranges begin to break down.
  3. Combine remaining 1/2 cup chicken broth, soy sauce, cornstarch, and sugar; pour into pan. Cook 3–4 minutes, stirring occasionally, or until sauce has thickened and chicken is 165°F. Drain water chestnuts and stir into chicken. Serve chicken and sauce over rice, sprinkled with onions.

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Nutritional Information

CALORIES (per 1/4 recipe) 480kcal; FAT 4.00g; SAT FAT 0.00g; TRANS FAT 0.00g; CHOL 70mg; SODIUM 820mg; CARB 77g; FIBER 2.00g; SUGARS 28g; PROTEIN 33g; CALC 4%; VIT A 20%; VIT C 50%; IRON 20%

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