This one-skillet pineapple chicken boasts pieces of chicken breasts stir fried with fresh ginger, garlic, and vegetables in a sweet pineapple sauce.
Keyword: pineapple chicken, weeknight dinner
1poundboneless skinless chicken tbreasts, cut into 1 inch pieces
½green bell pepper seeded. cored and cut into 1 inch pieces
½red bell pepper seeded. cored and cut into 1 inch pieces
1cuppineapple chunks fresh or canned
¾cuppineapple juice (juice remaining from one can of chunked pineapple)
¼cuplow sodium soy sauce
⅓cuplow sodium chicken broth
salt and pepper to taste
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.