Ingredients
Scale
- 1.5 lbs chicken breasts or thighs, cut into bite-sized pieces
- 1 can (20 oz) pineapple chunks in juice, drained
- 1/4 cup brown sugar
- 2 tablespoons soy sauce or tamari (gluten-free)
- 2 teaspoons cornstarch (optional, for thickening)
- 1 tablespoon olive oil or vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh cilantro or green onions for garnish (optional)
- Salt and pepper to taste
Instructions
- Start by seasoning the chicken pieces with salt, pepper, garlic powder, and onion powder to enhance flavor.
- In a large skillet or wok, heat oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- Add brown sugar, soy sauce, and a splash of pineapple juice to the same skillet. Stir until the sugar dissolves and the sauce thickens slightly. Whisk in dissolved cornstarch if a thicker sauce is desired.
- Gently fold in the drained pineapple chunks and simmer for 2-3 minutes to heat through and infuse with flavor.
- Return the cooked chicken to the skillet, toss to coat evenly with pineapple and sauce. Garnish with herbs if desired. Serve hot over rice or grains.
Notes
- Use fresh or canned pineapple based on availability for the best tropical flavor.
- Adjust brown sugar to taste for more or less sweetness.
- Add more cornstarch dissolved in water for a thicker sauce.
- Garnish with chopped cilantro or green onions for added flavor and color.
- Pair with rice, quinoa, or cauliflower rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal Kcal
- Sugar: 25 g
- Sodium: 900 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg