Ingredients
Scale
- 1 lb Chicken Breast or thighs
- 2 tbsp Olive or Sesame Oil
- 2 cloves Garlic, minced
- 1/2 cup Soy Sauce (low sodium)
- 1/3 cup Pineapple Juice
- 2 tbsp Honey or Brown Sugar
- 1 tbsp Rice Vinegar or Apple Cider Vinegar
- 1 tsp Cornstarch
- 1.5 cups Cooked Rice (white, brown, or jasmine)
- 1 cup Pineapple Chunks
- 1/2 Red Bell Pepper, diced
- 1/4 cup Green Onions, chopped
Instructions
- In a mixing bowl, whisk together soy sauce, pineapple juice, honey, vinegar, and cornstarch until smooth.
- Heat oil in a large skillet over medium heat. Sauté minced garlic until fragrant.
- Add chicken pieces to the skillet and cook until browned on all sides.
- Stir in diced bell pepper and pineapple chunks; cook for about 3–4 minutes until slightly softened.
- Pour the sauce over chicken and vegetables; stir well to coat evenly.
- Once the sauce thickens slightly, serve over cooked rice and garnish with green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir Fry
- Cuisine: Tropical
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 350
- Sugar: 11g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg