Ingredients
Scale
- 1 ½ pounds chicken breasts (about 2 large breasts) cut into 1 inch pieces
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 Tablespoons cornstarch
- 3 Tablespoons olive oil
- 1 can (20 oz) pineapple chunks, drained (reserve 1/2 cup juice for sauce)
- 1 red bell pepper, cut into bite-sized pieces
- ½ cup pineapple juice (reserved from the canned pineapple)
- 3 Tablespoons honey
- 2 Tablespoons soy sauce
- 1 Tablespoon rice wine vinegar
- 1 teaspoon freshly grated ginger (I use the frozen ginger cubes)
- 2 cloves garlic, minced
- 1 Tablespoon cornstarch
Instructions
- Make the sauce by whisking together the reserved pineapple juice, honey, soy sauce, vinegar, ginger, minced garlic, and cornstarch in a small bowl until smooth.
- To prepare the chicken, season the pieces with garlic powder, salt, and pepper in a bowl, then coat with cornstarch.
- Heat olive oil in a skillet over medium-high heat, add chicken in a single layer, cooking until golden brown and fully cooked, about 7-8 minutes in total. Remove chicken from pan.
- Add more oil if needed and stir in the bell pepper, cooking until tender-crisp, about 3 minutes; then add pineapple and cook for 1 minute without stirring.
- Pour the sauce over the vegetables, stir to coat, and let it simmer until the sauce thickens, about 2 minutes. Incorporate the cooked chicken and simmer for 1 additional minute.
- Serve warm over rice.
Notes
Ensure chicken is cooked to an internal temperature of 165°F for safety.
The dish can be served over brown rice for a healthier option.
For extra flavor, consider adding sesame seeds when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.