Description
Sweet and savory chicken with pineapple and bell peppers, served over rice for a tropical-inspired meal.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
- 1 tbsp cornstarch
- 1/4 cup water
- Cooked rice for serving
Instructions
1. Prepare the Crust:
- In a bowl, whisk together soy sauce, brown sugar, garlic, and ginger. Marinate chicken in half of this sauce for 10 minutes.
- Heat oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, add bell peppers and pineapple. Cook for 3-4 minutes until slightly softened.
- Return chicken to skillet. Mix cornstarch with water and add to remaining sauce. Pour over chicken and vegetables.
- Simmer for 2-3 minutes until sauce thickens. Serve hot over cooked rice.
Notes
You can customize the seasonings to taste.