Pineapple Chicken
Family medicine resident and home cook 🩺 🔪
Sharing my passion for food and wellness to educate, entertain, and inspire 🥘 🌿
Matt Santos
•
April 24, 2024
Sharing one of my favorite meal prep and dinner recipes for this Spring weather! I love the combination of sweet, savory, and tangy. I enjoy serving it over rice and feel that the flavors get even better the next day. Enjoy this healthy and flavorful dish! Cheers!
Ingredients (19)
Ingredients (19)
Instructions
Prepare onion (1 large), bell pepper (1 large), garlic (1 Tbsp), and ginger (1 Tbsp); set aside.
In a small bowl add pineapple juice (½ cup), soy sauce (⅓ cup), brown sugar (2 Tbsp), and honey (2 Tbsp); mix well and set sauce aside for later.
Cut chicken (1 lb) into 1” chunks and add into a bowl; drizzle with oil and season with salt (½ tsp), pepper (½ tsp), onion (1 tsp) and garlic powder (1 tsp), and smoked paprika (1 tsp).
Air fry the chicken at 400 °F for 16-20 minutes until fully cooked and internal temperature is 165 °F.
Alternatively, you can pan sear and cook the chicken on the stove top using the pan in the next step.
Set a large pan or wok on high heat and add 2 tbs oil
If pan searing the chicken, cook the chicken and set aside
Sauté the onion (1 large), bell pepper (1 large), garlic (1 Tbsp), and ginger (1 Tbsp) until caramelized.
Add tomato paste (1 Tbsp) and cook down until it darkens in color.
Add in pineapple chunks (1 cup) and mix well; cook for 1 minute.
Add in cooked chicken, sauce, and cornstarch slurry (3 Tbsp); lower the heat to low and mix well until sauce thickens.
Remove from heat and garnish with green onion.
Enjoy!
