Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 2 cups fresh pineapple, cut into 1-inch chunks
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons brown sugar
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Season cubed chicken with salt and pepper.
- Heat vegetable oil in a skillet over medium-high heat. Cook chicken until golden brown, about 4-5 minutes. Remove from skillet.
- In the same skillet, add diced bell pepper and sauté for 2 minutes. Add garlic and ginger; cook until fragrant.
- Stir in pineapple chunks and cook until caramelized, about 3 minutes.
- In a bowl, mix soy sauce, vinegar, and brown sugar; pour into skillet with vegetables.
- Return chicken to skillet. Toss to coat evenly with sauce and simmer until thickened.
- Garnish with green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 315
- Sugar: 8g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg