Description
A tropical twist on a classic, blending tender chicken breast with sweet pineapple and savory soy-honey sauce. Served with fluffy rice, this one-pan Asian-inspired dish is ready in 30 minutes with minimal cleanup.
Ingredients
Boneless, skinless chicken breast
1 lb (diced)
Olive oil
1 tbsp
Salt and pepper
To taste
Bell pepper
1 medium (diced)
Pineapple chunks (canned)
15 oz (drained; reserve ¼ cup juice)
Cooked white rice
2 cups
Soy sauce
2 tbsp (low-sodium preferred; use tamari for gluten-free)
Honey
1 tbsp
Garlic powder
½ tsp
Ground ginger
½ tsp
Green onions, sesame seeds (optional garnish)
Instructions
Heat olive oil in a large skillet over medium heat
Add diced chicken breast and season with salt and pepper
Cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through
Stir in the diced bell pepper
Cook for 2-3 minutes until the pepper softens slightly
Toss in the drained pineapple chunks and cook for 2 more minutes, stirring occasionally
Whisk together reserved pineapple juice, soy sauce, honey, garlic powder, and ground ginger in a small bowl
Pour the sauce evenly over the chicken and pineapple mixture in the skillet
Bring to a simmer and cook 2-3 minutes until the sauce thickens
Stir in cooked white rice
Cook 3-5 minutes until rice absorbs the sauce
Garnish with green onions or sesame seeds if desired before serving
Notes
Day-old rice prevents clumping
Use a non-stick skillet for easier cooking
Substitute chicken thighs for richer flavor
Fresh pineapple juice works if using fresh fruit (adjust quantity)
Add minced fresh garlic instead of garlic powder
Stir in chopped scallions during final 2 minutes of cooking
- Prep Time: 10
- Cook Time: 20
- Category: Main Dishes
- Method: Stir-frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 17g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg