Description
A flavorful skillet dish that balances sweet and savory elements, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 lb Chicken Breast
- 2 tbsp Olive or Sesame Oil
- 2 cloves Garlic (minced)
- 1/2 cup Soy Sauce
- 1/3 cup Pineapple Juice
- 2 tbsp Honey or Brown Sugar
- 1 tbsp Rice Vinegar or Apple Cider Vinegar
- 1 tsp Cornstarch
- 1 tbsp Water
- 1.5 cups Cooked Rice
- 1 cup Pineapple Chunks
- 1/2 whole Red Bell Pepper (diced)
- 1/4 cup Green Onions (chopped)
- Sesame seeds (for serving)
- Crushed red pepper (optional)
Instructions
- Heat oil in a large skillet over medium-high heat until it shimmers.
- Add chicken cut into bite-sized pieces, cooking until no longer pink, about 5-7 minutes.
- Stir in minced garlic for the last minute of cooking.
- Combine soy sauce, pineapple juice, honey, vinegar, and cornstarch mixed with water in a bowl.
- Pour the sauce mixture over the chicken, reduce heat, and simmer for about 4-5 minutes.
- Add pineapple chunks and diced red bell pepper, cooking for another 2-3 minutes.
- Serve over cooked rice and garnish with green onions, sesame seeds, and crushed red pepper.
Notes
This dish can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 425
- Sugar: 14g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg