Hawaiian Chicken

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

INGREDIENTS

1 1/2 pounds chicken thighs , cut into bite sized pieces

2 Tablespoon olive oil, divided

Salt & Pepper

2 bell peppers, chopped

1 (20 oz) can pineapple chunks

3 cloves garlic, minced

1 Tablespoon chopped fresh ginger

SAUCE

1/2 cup barbecue sauce

3 Tablespoons reduced sodium soy sauce

2 Tablespoons light brown sugar

2 Tablespoons rice vinegar

1/2 cup pineapple juice

2 Tablespoons cornstarch

3 cup cooked white rice

Directions

Season the chicken pieces with salt and pepper evenly on both sides. Heat the oil in a large skillet and add the chicken pieces. Brown them for 4-5 minutes until they are evenly browned, but not completely cooked through. Remove from the pan and cover with foil to keep warm.

Add the remaining 1 Tablespoon of the oil to the pan, stir in the bell peppers, chunks of pineapple, chopped fresh ginger, and minced garlic. cook for about 5 minutes, until the veggies are soft. Remove the veggies from the skillet.

Next mix the barbecue sauce, soy sauce, brown sugar, and rice vinegar together and add to the hot pan. Bring to a simmer.

Whisk together the cornstarch and pineapple juice until it is smooth. Stir into the barbecue sauce mixture. Cook for a few minutes, until it starts to thicken.

Add the chicken and bell pepper mixture back to the pan and cook for about 5 more minutes until everything is hot and the chicken is cooked through.

Best served immediately over rice.

Nutrition

• Serving Size: 1
• Calories: 445
• Total Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Cholesterol: 96 mg
• Sodium: 641 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 1 g
• Total Sugars: 20 g
• Protein: 39 g