Low Fat Pineapple Chicken Stir Fry
Experience a vibrant explosion of flavor with this Low Fat Pineapple Chicken Stir Fry, a quick and nutritious dinner option that’s bursting with fresh, colorful vegetables and tangy tropical sweetness. Lean, protein-packed chicken breast is stir-fried alongside crisp bell peppers, tender broccoli florets, and sweet chunks of pineapple, all coated in a glossy, low-calorie sauce made with low-sodium soy sauce, honey, and rice vinegar. Infused with the warm, aromatic notes of garlic and ginger, this stir fry pairs perfectly with hearty brown rice for a wholesome, satisfying meal. Ready in just 30 minutes, it’s the ultimate healthy weeknight dinner that doesn’t skimp on flavor or freshness. Perfect for those seeking a guilt-free dinner packed with bold tastes and vibrant nutrients!
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Recipe Information
Ingredients
- 450 grams Boneless, skinless chicken breast
- 250 grams Fresh pineapple chunks
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Carrot
- 200 grams Broccoli florets
- 3 tablespoons Low sodium soy sauce
- 1 tablespoon Honey
- 1.5 tablespoons Rice vinegar
- 1 teaspoon Cornstarch
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 2 teaspoons Vegetable oil (or sesame oil for extra flavor)
- 2 tablespoons Water
- 4 servings Cooked brown rice
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, cornstarch, and water to create the sauce. Set aside.
Prepare the vegetables by slicing the red and green bell peppers into thin strips, peeling and julienning the carrot, and chopping the broccoli into small florets.
Heat a large non-stick skillet or wok over medium-high heat. Add the vegetable oil.
Once the oil is hot, add the chicken to the skillet. Stir-fry for 5-6 minutes or until the chicken is fully cooked and no longer pink. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
Add the bell peppers, carrot, and broccoli to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and add the pineapple chunks.
Give the sauce a quick stir and pour it over the chicken and vegetables. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the ingredients evenly.
Serve the stir-fry hot over cooked brown rice or enjoy on its own for a lighter meal.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3382 mg | 147% | |
| Total Carbohydrate | 240.6 g | 87% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 56.4 g | ||
| Protein | 172.6 g | 345% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 270 mg | 21% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2863 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.
