Pineapple Chicken

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

1 tablespoon olive oil

1 1/4 pounds boneless skinless chicken breasts (cut into bite sized pieces)

1/2 teaspoon salt (plus more to taste)

Freshly ground black pepper to taste

20 ounce can pineapple chunks (in 100% pineapple juice)

1/2 cup pineapple juice (from the canned pineapple chunks)

1/4 cup low sodium soy sauce or tamari

2 tablespoons hoisin sauce

1 teaspoon sriracha

1 tablespoon cornstarch

2 cloves of garlic (grated or minced)

2 teaspoons grated fresh ginger

1 red bell pepper (cut into 1 inch chunks)

2 green onions (sliced thin)

1 teaspoon sesame seeds

Instructions

Add all of the ingredients for the stir fry sauce into a glass measuring cup or bowl. Whisk until combined and set aside.

Heat a large skillet over medium-high heat with a tablespoon of olive oil in it. When hot, add in the chicken, season with salt and pepper and spread into a single layer. Brown the chicken for 3-4 minutes without touching it before moving it and continuing to cook until it’s cooked through.

Remove the chicken from the skillet onto a plate. Add the red bell pepper and pineapple to the skillet and sauté for 2-3 minutes, until the pepper has softened slightly. Add the chicken back into the skillet.

Pour the sauce into the skillet and stir everything together. Add in the green onions and sesame seeds.

Cook for another 2 minutes or until the sauce thickens and coats the chicken. Stir the entire time. Garnish with extra green onions and sesame seeds and serve.

Nutrition

• Calories: 426 kcal
• Lipides Totaux: 10 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 6 g
• Cholestérol: 121 mg
• Sodium: 1115 mg
• Glucides Totaux: 37 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 27 g
• Protéines: 47 g