Ingredients
Scale
- 4 small chicken breasts (about 2 pounds)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- ¼ cup soy sauce (low sodium preferred)
- ½ cup brown sugar (packed)
- ¼ cup crushed pineapple, undrained
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 teaspoon sesame seeds
- 2 teaspoons cornstarch
Instructions
- Season the chicken breasts with salt and black pepper.
- In a medium skillet, heat olive oil over medium-high heat. Cook the chicken for about 3 minutes on each side until golden and cooked through (internal temperature should reach 165°F).
- Remove the chicken and set it aside on a plate.
- In the same skillet, combine soy sauce, brown sugar, crushed pineapple, garlic, ginger, onion powder, black pepper, and sesame seeds. Whisk until well-combined.
- Bring the sauce to a simmer; cook for 3-4 minutes until it thickens.
- Return the chicken to the skillet, coating it in the sauce before serving over steamed rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 610mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg