Ingredients
Scale
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 tablespoon all-purpose flour
- 1 tablespoon canola oil
- 2 cans (8 ounces each) unsweetened pineapple chunks
- 1 teaspoon cornstarch
- 1 tablespoon honey
- 1 tablespoon reduced-sodium teriyaki sauce or soy sauce
- 1/8 teaspoon pepper
- Hot cooked rice for serving
Instructions
- Pound chicken breasts to about 1/4-inch thickness and coat with flour.
- Heat canola oil in a skillet over medium heat and brown chicken for about 3-5 minutes per side until fully cooked. Remove from heat.
- Drain pineapple chunks, reserving 1/4 cup of juice. In a bowl, mix cornstarch with reserved juice until smooth.
- In the skillet, add honey, teriyaki sauce, and pepper, cooking until thickened.
- Return chicken and pineapple to the skillet, heating through on low heat.
- Serve hot over rice, garnished with optional green onions and sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 16g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg