Ingredients
Scale
- 2 chicken breasts, cut into 1” pieces
- 1/2 teaspoon garlic powder
- Pepper to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil, divided
- 2 (8 ounce) cans pineapple tidbits or chunks, drained (reserve 3/4 cup juice for sauce)
- 1/2 red bell pepper, cut into bite-size pieces
- 1/2 medium onion, sliced or cut into bite-size pieces
- 3/4 cup pineapple juice (from canned pineapple)
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar (or apple cider vinegar)
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
Instructions
- Prepare the sauce by mixing pineapple juice, honey, soy sauce, rice vinegar, ginger, garlic, and cornstarch in a bowl.
- Coat chicken pieces with garlic powder, pepper, and cornstarch in a large bowl.
- Heat olive oil in a skillet and cook chicken in batches until golden brown and cooked through.
- Cook pineapple in the skillet for 1 minute, then add bell pepper and onion, sauté until tender-crisp.
- Return chicken to skillet, add sauce, and stir until everything is coated and heated through.
Notes
Avoid overcrowding the pan for even cooking of chicken.
Adjust honey to your preferred sweetness level.
Add extra vegetables like snap peas or carrots for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Calories: 320
- Sugar: 14
- Sodium: 600
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 24
- Cholesterol: 70