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
- 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 large skillet over medium-high heat.
- Add chicken pieces; cook until browned and cooked through. Remove from skillet.
- Sauté onion and bell pepper in the same skillet for about 3–4 minutes until softened.
- In a bowl, whisk together reserved pineapple juice, soy sauce, brown sugar, cornstarch, and chicken broth.
- Pour the sauce into the skillet with vegetables; simmer while stirring until thickened.
- Return chicken and add pineapple chunks; stir to combine.
- Serve hot over cooked rice and garnish with chopped green onions if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 480
- Sugar: 16g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg