Ingredients
Scale
- 1 lb boneless skinless chicken breast (diced)
- 1 tbsp olive oil
- 1 bell pepper (diced)
- 1 can (15 oz) pineapple chunks (drained; reserve ¼ cup juice)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey (or agave syrup)
- ½ tsp garlic powder
- ½ tsp ground ginger
- 2 cups cooked white rice
Instructions
- Warm olive oil in a large skillet over medium heat until shimmering.
- Add diced chicken breast, season with salt and pepper, and cook for 6-8 minutes until golden brown.
- Toss in the diced bell pepper and sauté for an additional 2-3 minutes until softened but still crunchy.
- Stir in drained pineapple chunks and cook for another 2 minutes.
- In a small bowl, mix reserved pineapple juice, soy sauce, honey, garlic powder, and ground ginger.
- Pour the sauce into the skillet; stir to coat evenly.
- Simmer uncovered for about 4-5 minutes until the sauce thickens slightly.
- Serve the mixture over cooked white rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (about 340g)
- Calories: 380
- Sugar: 12g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg