Ingredients
- 15-ounce can pineapple chunks juice and fruit separated
- 1/3 cup vegetable broth
- 4 1/2 tablespoons low-sodium soy sauce
- 4 teaspoons light brown sugar
- 2 cloves garlic minced
- 2 teaspoons grated ginger
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes
- Salt and black pepper to taste
- 1 small red bell pepper diced
- 1 small yellow bell pepper diced
- 2 teaspoons cornstarch
- Chopped green onions for garnish
- Red pepper flakes for garnish
- Sesame seeds for garnish
Instructions
- In a mixing bowl, combine pineapple juice (from the can), broth, soy sauce, brown sugar, garlic, and ginger. Set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then add to the skillet. Cook for about 5 minutes, stirring occasionally.
- Add diced bell pepper to the skillet and cook until softened. Then add pineapple chunks and cook for another 3-4 minutes.
- Pour the sauce mixture into the skillet. Let it simmer for a few minutes.
- Mix cornstarch with 2 tablespoons of water and add to the skillet gradually, stirring until the sauce thickens and chicken is cooked through.
- Adjust salt and pepper as needed before removing from heat. Sprinkle with green onions, red pepper flakes and sesame seeds before serving.
