Description

Embark on a culinary journey to the tropics with this vibrant dish. Tender chicken breast, succulent pineapple chunks, and colorful bell peppers come together in a savory-sweet sauce, served over aromatic jasmine rice.

Ingredients

1½ lbs boneless, skinless chicken breast, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 medium yellow onion, chopped into large pieces
2 tsp minced garlic
1 (20 oz) can pineapple chunks, drained
¼ cup soy sauce
¼ cup honey
¼ cup rice wine vinegar
¼ cup water
2 tbsp cornstarch
1 tbsp cooking oil (for sautéing)

Salt and freshly ground black pepper, to taste

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Instructions

In a large skillet over medium-high heat, add cooking oil. Once heated, add chicken pieces, season with salt and pepper, and cook until no longer pink. Remove chicken and set aside.
In the same skillet, add chopped bell peppers and onion. Sauté until softened. Add minced garlic and cook for an additional minute.
Add pineapple chunks, soy sauce, honey, and rice wine vinegar to the skillet. Season with salt and pepper.
In a small bowl, mix water and cornstarch to create a slurry. Add this mixture to the skillet and stir to combine, allowing the sauce to thicken.
Return the cooked chicken to the skillet, stirring to coat with the sauce. Cook for an additional 2-3 minutes until everything is heated through.

Serve the tropical pineapple chicken over cooked jasmine rice.

Notes

For added flavor, marinate the chicken in a mixture of soy sauce, honey, and garlic for 30 minutes before cooking.

Feel free to add other vegetables like snap peas or carrots for extra crunch and color.

For a spicier kick, incorporate red pepper flakes or a dash of hot sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American