20-Minute Pineapple Chicken
Servings 4 servings
Ingredients
Ingredients:
- 1 lb boneless skinless chicken breasts (about 4 chicken breasts), cut into bite-sized cubes
- 1 tablespoon avocado oil
- salt and pepper to taste
- 2 cups broccoli florets
- 1 red bell pepper chopped
- 2 cups fresh pineapple cut into bite-sized pieces
- sliced green onions and toasted sesame seeds optional
Sauce Ingredients:
- ¼ cup soy sauce certified gluten free if necessary
- ¼ cup pineapple juice
- 1 teaspoon sesame oil
- 3 tablespoons honey
- 2 teaspoons minced garlic
- ¼ teaspoon ground ginger
- 2 teaspoons cornstarch
Instructions
- Add a tablespoon of avocado oil to a large skillet on medium heat. Once the oil begins to shimmer, add the cubed chicken to the hot pan. Sprinkle the chicken with salt and pepper and cook for about 4-5 minutes.
- Add broccoli, chopped red bell pepper and pineapple to the pan. Stir and continue cooking for an additional 5 minutes or until the chicken is cooked through and the vegetables are tender.
- While chicken and vegetables are cooking, prepare the sauce. Add soy sauce, pineapple juice, sesame oil, honey, minced garlic, ground ginger and cornstarch to a small bowl. Whisk to combine.
- Pour the sauce into a small saucepan on medium heat. Allow the liquid to come to a simmer. Whisk and continue cooking for about 3-4 minutes or until the sauce begins to thicken.
- Pour the sauce over the cooked chicken and vegetables. Toss to combine.
- Serve pineapple chicken over rice, if desired. Garnish with sliced green onions and toasted sesame seeds.
Notes
Canned pineapple may be easily swapped for fresh in this dish.
Sprinkling on some crushed red pepper will help to balance out the sweetness in this dish if you like a little spice.