Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 1 tablespoon olive oil or sesame oil
- 2 garlic cloves
- 1/2 cup low-sodium soy sauce
- 1/3 cup pineapple juice
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1/2 cup water
- 1 1/2 cups cooked rice
- 1 cup pineapple chunks
- 1/2 red bell pepper
- 1/4 cup green onions
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add cubed chicken and cook until browned and fully cooked (5-7 minutes). Stir in 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 the sauce into the skillet with the chicken and bring to a simmer.
- Mix cornstarch with water in a separate bowl, then stir into the skillet. Cook for 2-3 minutes until thickened.
- Add pineapple chunks, diced red bell pepper, and chopped green onions to the skillet. Heat through for about 2 minutes.
- Serve over warm cooked rice, garnished with sesame seeds or extra green onions if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approximately 375g)
- Calories: 420
- Sugar: 12g
- Sodium: 880mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg