Chicken and Pineapple with Curry at foodious.com

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Chicken and Pineapple with Curry

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50 minutes

Adjust servings

dairy-free

gluten-free

kid friendly

has meat

(?)

Has meat from:

chicken breast

has pasta

has seafood

(?)

Has seafood from:

fish sauce

mediterranean

vegan

(?)

Not vegan due to:

chicken breast

vegetarian

(?)

Not vegetarian due to:

chicken breast

pescatarian

paleo

(?)

Not paleo due to:

jasmine rice
granulated sugar

This recipe has no customizations.

Nutrition to Balance

This recipe has Fat (total lipid) as 83.8% and Sodium as 84.0% (as a percentage of RDA).

You'll likely need to take these into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 0.9% of RDA
• Calories: 47.7% of RDA
• Carbs: 35.3% of RDA
• Fat (total lipid): 83.8% of RDA
• Fiber: 23.8% of RDA
• Fructose: 4.0% of RDA
• Protein: 28.0% of RDA
• Sodium: 84.0% of RDA
• Sugar: 51.5% of RDA

• Vitamin A (IU): 12.7% of RDA
• Vitamin B6: 52.4% of RDA
• Vitamin C: 51.1% of RDA
• Iron: 1.0% of RDA
• Magnesium: 43.3% of RDA
• Manganese: 66.3% of RDA
• Niacin: 65.6% of RDA
• Potassium: 26.8% of RDA
• Zinc: 20.5% of RDA

If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

97.1

Calories

955

Fiber

6.67

Iron

0.188

Protein

31.5

Sodium

1134

Sugars

16.1

Fat (total lipid)

51.2

INGREDIENTS

Amount

Measure

Adjust

Ingredient

cups

jasmine rice

uncooked.

quart

water

1/4

cups

red curry paste

cans

coconut milk

whole

chicken breasts

boneless, skinless, cut into smaller pieces.

1/4

cups

granulated sugar

tbsp

fish sauce

1/2

whole

white onions

chopped.

1/2

whole

red bell peppers

*optional*, seeded and chopped.

cup

pineapple

cut into chunks.

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PREPARATION

Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.

In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, and sugar.

Mix the red bell pepper (if using) and onion into the wok.

Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple.

Serve over the cooked rice.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 955

Protein 31.5 g

Carbohydrates 97.1 g

Iron 0.19 mg

Fiber 6.67 g

Calcium 8.96 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.