Dairy-Free Pineapple Chicken
Experience the perfect balance of sweet and savory with this Dairy-Free Pineapple Chicken recipe, a vibrant dish that’s as easy to prepare as it is delicious. Featuring tender, bite-sized chicken breast pieces coated in a soy sauce and honey glaze, this recipe is brimming with tropical pineapple chunks, aromatic ginger, and garlic for a flavor-packed meal. Stir-fried red and green bell peppers add color and a satisfying crunch, while a simple cornstarch slurry thickens the luscious sauce to perfection. Garnished with green onions and sesame seeds, this dairy-free dinner option is ready in under 40 minutes and pairs beautifully with rice or noodles. Whether you're looking for a quick weeknight meal or an impressive dish for entertaining, this Pineapple Chicken is a crowd-pleaser that caters to dairy-free diets without compromising on flavor.
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Recipe Information
Ingredients
- 4 pieces chicken breast, boneless and skinless
- 1 can (20 oz) pineapple chunks, canned in juice
- 0.25 cup soy sauce
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon ginger, fresh grated
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 2 tablespoons cornstarch
- 0.25 cup water
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 pieces green onions, chopped
- 1 tablespoon sesame seeds
Instructions
1. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
2. Drain the pineapple can, reserving the juice in a small bowl.
3. In a separate bowl, mix the reserved pineapple juice, soy sauce, honey, garlic, and ginger.
4. In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
5. Add the chicken pieces to the skillet and cook for about 5-7 minutes until golden brown and cooked through. Remove the chicken and set aside.
6. In the same skillet, add the remaining tablespoon of olive oil.
7. Add the sliced red and green bell peppers to the skillet and stir-fry for 3-4 minutes until softened.
8. Return the chicken to the skillet and pour the pineapple sauce mixture over the chicken and peppers.
9. Add the pineapple chunks and stir to combine.
10. In a small bowl, whisk together the cornstarch and water until smooth.
11. Pour the cornstarch mixture into the skillet and stir well to thicken the sauce. Cook for another 3-4 minutes.
12. Once the sauce has thickened, remove the skillet from heat.
13. Garnish with chopped green onions and sesame seeds before serving.
14. Serve the Dairy-Free Pineapple Chicken hot, over rice or with your favorite side dish.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4030 mg | 175% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 49.6 g | ||
| Protein | 228.1 g | 456% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 189 mg | 15% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2869 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
