Can also serve over quinoa or cauliflower rice instead of brown rice.
¼ cup no-salt-added ketchup
¼ cup pineapple juice
3 tablespoons reduced-sodium soy sauce
¼ teaspoon salt
½ teaspoon ground pepper
1 tablespoon avocado oil
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
8 ounces small broccoli florets
2 cups chopped red bell pepper
1 cup diagonally sliced scallions (1-inch)
3 cups cooked brown rice
Whisk ketchup, pineapple juice, soy sauce, salt and pepper in a small bowl.
Heat 1 tablespoon oil in a large skillet over high heat. Add chicken and cook, turning occasionally, until browned on all sides, 4 to 5 minutes. Transfer to a plate.
Wipe the pan clean; return to high heat and add the broccoli and bell pepper; cook until charred, about 5 minutes. Add scallions and cook for 1 minute. Return the chicken to the pan and add the ketchup mixture. Cook until bubbly and the sauce coats the chicken. Serve in shallow bowls over rice.