Ingredients
- 3 tablespoons low-sodium soy sauce
- 3/4 cup pineapple juice
- 3 tablespoons honey
- 3 teaspoons garlic minced
- 2 teaspoons ginger minced
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 red bell pepper cut into 1-inch pieces
- 1 cup pineapple cut into chunks
- 1 tablespoon cornstarch
- 1/4 cup vegetable broth
- Salt and pepper to taste
- Red pepper flakes optional
- Chopped green onions for garnish
Instructions
- In a bowl, mix soy sauce, pineapple juice, honey, garlic, and ginger. Add chicken pieces and toss to coat. Let marinate for 10 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add chicken, reserving marinade, and cook until browned.
- Add bell pepper and pineapple chunks and cook for another 5 minutes. Mix cornstarch with 2 tablespoons of water and stir into the reserved marinade. Pour this mixture into the skillet and add the vegetable broth.
- Bring to a boil and cook until the sauce thickens. Season with salt and pepper to taste. Sprinkle on red pepper flakes and green onions when serving.
