Ingredients
Scale
- 1 tablespoon Olive Oil
- 1 pound Chicken Breast (or Thighs)
- to taste Salt
- to taste Black Pepper
- 1 medium Red Bell Pepper
- 1 cup Pineapple Juice
- 1 tablespoon Low-Sodium Soy Sauce
- 2 tablespoons Honey (or Maple Syrup)
- 1 tablespoon Rice Vinegar
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
- Chop the red bell pepper, mince the garlic, and grate the ginger; set aside.
- In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper; cook until golden brown (5-7 minutes per side). Set aside.
- In the same skillet, sauté the red bell pepper for 3 minutes. Add garlic and ginger; cook for another minute.
- Stir in pineapple juice, soy sauce, honey, rice vinegar, salt, and pepper; mix well.
- Whisk cornstarch with water to form a slurry; add to the sauce while stirring until thickened.
- Return chicken to the skillet; coat well in the sauce and simmer for 2-3 minutes.
- Serve over rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Tropical/Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 365
- Sugar: 15g
- Sodium: 530mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 65mg