Healthier Pineapple Chicken
This one-skillet pineapple chicken boasts pieces of chicken breasts stir fried with fresh ginger, garlic, and vegetables in a sweet pineapple sauce.
Servings: 6 people
Calories: 182kcal
Ingredients
- 2 teaspoons olive oil
- 1 pound boneless skinless chicken breasts cut into 1 inch pieces
- ½ green bell pepper seeded. cored and cut into 1 inch pieces
- ½ red bell pepper seeded. cored and cut into 1 inch pieces
- 1 cup pineapple chunks fresh or canned
- 4 cloves garlic
- 1 tablespoon ginger minced
- ¾ cup pineapple juice (juice remaining from one can of chunked pineapple)
- ¼ cup low sodium soy sauce
- ⅓ cup low sodium chicken broth
- ¼ cup hoisin sauce
- 2 teaspoons corn starch
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pan over medium high heat. Season the chicken with salt and pepper and add to the pan. Cook the chicken for 6-8 minutes, stirring occasionally, until chicken is cooked through.
- Add the bell peppers and pineapple to the pan and cook for 4-5 minutes or until the pepper is crisp-tender. Add the ginger and garlic and cook for a minute more.
- In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, and hoisin sauce. Add sauce to the pan and bring to a simmer.
- In the same bowl you just used, mix the corn starch with 1 tablespoon of cold water. Stir until combined. Add the cornstarch mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.
- Top with sesame seeds and serve with jasmine rice.
Nutrition
Calories: 182kcal | Carbohydrates: 18g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 662mg | Potassium: 480mg | Fiber: 1g | Sugar: 12g | Vitamin A: 392IU | Vitamin C: 29mg | Calcium: 27mg | Iron: 1mg