Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 1 tablespoon olive oil or sesame oil
- 2 garlic cloves, minced
- 1/2 cup low-sodium soy sauce
- 1/3 cup pineapple juice
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon cornstarch + 1 tablespoon water
- 1 1/2 cups cooked rice (white, brown, or jasmine)
- 1 cup pineapple chunks
- 1/2 red bell pepper, diced
- 1/4 cup green onions, chopped
Instructions
- Heat olive or sesame oil in a large skillet over medium-high heat.
- Cook cubed chicken until browned and fully cooked (5–7 minutes). Add minced garlic and sauté for an additional 30 seconds.
- In a small bowl, whisk together soy sauce, pineapple juice, honey (or brown sugar), and vinegar. Pour this into the skillet with the chicken and bring to a simmer.
- Combine cornstarch and water in a bowl; stir into the skillet to thicken the sauce (2–3 minutes).
- Add pineapple chunks, diced red bell pepper, and chopped green onions. Heat through for about 2 minutes.
- Serve over warm cooked rice and garnish with optional toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg