Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 (20 oz) can pineapple chunks, drained (reserve juice)
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1 cup chicken broth
- 2 cups cooked rice
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Add chicken pieces; cook until browned (6-8 minutes). Remove chicken from skillet.
- Sauté chopped onion and bell pepper for about 4-5 minutes until softened.
- In a bowl, whisk together reserved pineapple juice, soy sauce, brown sugar, cornstarch, and chicken broth until smooth.
- Pour sauce into skillet with vegetables; bring to a simmer while stirring until thickened.
- Return chicken and pineapple to the skillet; stir gently to combine.
- Serve over cooked rice; garnish with chopped green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 385
- Sugar: 12g
- Sodium: 715mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 70mg