Pineapple chicken

Pineapple Chicken

Ingredients: Makes 5 servings 

1.5 lbs chicken breast, cubed 

½ white onion, diced

2 red bell peppers, diced 

2 tbsp cornstarch 

20 oz tub fresh pre cut pineapple chunks 

3 tbsp dark soy sauce

1 tbsp tomato paste 

¼ cup water 

Optional: sprinkle brown sugar 

2 cloves garlic peeled and minced

1 cup white rice, washed

1 tsp olive oil 

Garnish: cilantro, green onion, sesame seeds 

Instructions

1. Prepare the Sauce

- Blend half of the pineapple chunks (with juice), soy sauce, tomato paste, and brown sugar (if using) until smooth.
- Add water as needed to reach a thick but pourable consistency.
- Dice the remaining half of the pineapple into small chunks and set aside.

2. Cook the Rice

- Cook 1 cup of rice in a rice cooker (or on the stove) according to package instructions.

3. Sauté the Vegetables

- In a large skillet over medium-high heat, add 1 tsp olive oil.
- Add diced onion and cook until translucent.
- Stir in minced garlic and cook until fragrant (~30 seconds).
- Add diced bell peppers and cook until slightly softened (not mushy).
- Transfer veggies to a bowl and set aside.

4. Cook the Chicken

- While veggies cook, pat chicken dry and coat with 2 tbsp cornstarch.
- In the same skillet, add the chicken. Cook until all sides are lightly browned.
- Pour in the prepared pineapple sauce and add the reserved pineapple chunks.
- Simmer for 2–3 minutes, until the sauce thickens.
- Adjust thickness with additional water or cornstarch (½ tsp at a time).
- Return cooked vegetables to the skillet. Stir well to combine.
- Season to taste with soy sauce, salt, and pepper. Remove from heat.

5. Assemble & Store

- Divide cooked rice and chicken mixture evenly into 5 meal prep containers.
- Garnish with cilantro, green onions, and sesame seeds.
- Store in the fridge for up to 4 days or freeze for longer storage.

6. To Reheat

- Microwave for 1–2 minutes, or until thoroughly heated.

Macros (per serving): 386 kcal, 31 g/pro, 31 g/carbs, 14 g/fat, 3 g/fiber