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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 ½ 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
- 2 cloves garlic, minced
- 1 tablespoon corn starch
Instructions
- Make the sauce by whisking together pineapple juice, honey, soy sauce, rice vinegar, ginger, minced garlic, and cornstarch in a small bowl until smooth.
- Prepare the chicken by seasoning it with garlic powder, salt, and pepper. Coat with cornstarch and toss until evenly covered.
- Heat oil in a large skillet, add the chicken in a single layer and cook for about 4 minutes. Flip and cook for another 3-4 minutes until golden brown and cooked through.
- In the same pan, add bell pepper and cook for about 3 minutes until tender-crisp. Stir in the pineapple and cook for 1 minute without stirring.
- Pour the sauce over the bell pepper and pineapple, stir to coat evenly, and let simmer for 2 minutes until thickened. Add the cooked chicken and simmer for an additional 1 minute.
- Remove from heat and serve warm over rice.
Notes
Feel free to substitute chicken breasts with thighs for a juicier option.
Serve with steamed rice or stir-fried vegetables for a complete meal.
Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 352
- Sugar: 20g
- Sodium: 490mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 75mg