Hawaiian BBQ Chicken Bowls

Ingredients

• 2 tablespoons olive oil (divided)
• 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
• sea salt and freshly-cracked black pepper
• 2 bell peppers (I used one yellow (one red), cored and cut into bite-sized pieces)
• 1 small red onion (peeled and cut into bite-sized pieces)
• 1 small fresh pineapple (peeled, cored, and cut into bite-sized pieces)
• 2/3 cup good-quality bbq sauce* (homemade or store-bought)
• optional toppings: lemon slices (finely-chopped fresh cilantro)

Steps

1. 1

   Heat 1 tablespoon oil in a large sauté pan over medium-high heat.  Add chicken, season it with a few pinches of salt and pepper.  Sauté for 4-5 minutes, stirring and flipping occasionally, until the chicken is cooked through and no longer pink inside.  Transfer chicken to a clean plate, and set aside.

2. 2

   Add the remaining tablespoon of oil to the sauté pan.  Add peppers and onion, and sauté for 3 minutes, stirring occasionally.  Add the pineapple and sauté for 3-4 more minutes, stirring occasionally, until the vegetables reach your desired level of tenderness.  (I like mine with a bit of crisp, not completely soft.)

3. 3

   Add the cooked chicken and bbq sauce to the sauté pan with the veggies, and toss everything until combined.  Taste and season with additional salt and pepper as needed.

4. 4

   Serve immediately over rice or quinoa (or plain, or whatever sounds good), garnished with your desired toppings.  Or, refrigerate in airtight containers for up to 3 days, or freeze for up to 3 months.