Pineapple Chicken
Takeout style Pineapple Chicken in a tangy sweet sauce. Not only does this recipe come together in under 30 minutes but it’s healthy and packed with tons of flavor. If you serve it with cauliflower fried rice your meal is complete and you’ve also probably reached your daily vegetable goals.
Ingredients
- 2 tbsp canola oil
- 4 chicken breasts cut into bite-size pieces
- 4 tbsp cornstarch divided
- salt & pepper to taste
- 1 onion cut into large chunks
- 1 green bell pepper cut into large chunks
- ½ cup soy sauce
- 3 tbsp hoisin sauce
- 2 tsp garlic powder
- 20 oz canned pineapple chunks drained of juices
Instructions
- Place chicken pieces in a mixing bowl. Toss with 3 tablespoons of cornstarch until all of the pieces are coated.4 chicken breasts, 4 tbsp cornstarch
- Heat canola oil in a large non-stick pan over medium-high heat. Add the chicken and cook until browned and cooked through, about 7 minutes. Season with salt & pepper. Remove the chicken to a plate.2 tbsp canola oil, salt & pepper
- Add the onion and pepper to the pan and cook until softened, about 5 minutes.1 onion, 1 green bell pepper
- Pour in the soy sauce, hoisin sauce and garlic powder. Whisk until combined.½ cup soy sauce, 3 tbsp hoisin sauce, 2 tsp garlic powder
- In a small dish, make a cornstarch slurry by whisking 1 tablespoon of cornstarch and 1 tablespoon of water until smooth. Pour into the pan and whisk until sauce thickens.4 tbsp cornstarch
- Add the chicken back to the pan and add the pineapple chunks. Continue to simmer until heated through.20 oz canned pineapple chunks
Notes
Serve with cauliflower fried rice and pot stickers.
Store leftovers in the refrigerator in an air-tight container for up to 3 days.