Low Sodium Pineapple Chicken
Get a taste of tropical comfort with this Low Sodium Pineapple Chicken recipe, a healthier twist on a classic favorite. Tender chicken breast cubes are marinated in a zesty blend of pineapple juice, low sodium soy sauce, honey, and aromatic garlic and ginger for a burst of sweet-savory flavor. Combined with vibrant bell peppers and juicy pineapple chunks, this dish is gently simmered to perfection in a lightly thickened sauce without overwhelming sodium content. Perfect for serving over steamed rice or fluffy quinoa, this 40-minute meal is a wholesome, colorful delight that’s ideal for family dinners or meal prep. With fresh ingredients and smart substitutions, the recipe is ideal for those seeking a flavorful, lower-sodium option without sacrificing taste.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 cup pineapple chunks
- 0.5 cup pineapple juice
- 0.25 cup low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves minced garlic
- 1 teaspoon grated ginger
- 1 cup diced bell pepper
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 stalks green onions
- 0.5 teaspoon black pepper
Instructions
Cut the chicken breasts into 1-inch cubes and set aside.
In a large bowl, combine pineapple juice, low sodium soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Mix well to form the marinade.
Add the cubed chicken to the marinade, ensuring it's fully coated. Let it marinate for at least 15 minutes to absorb the flavors.
While the chicken is marinating, heat olive oil in a large skillet over medium heat.
Add the diced bell pepper to the skillet and sauté for about 3-4 minutes until slightly soft.
Remove the marinated chicken from the bowl, reserving the marinade. Add the chicken to the skillet, cooking until it is no longer pink in the center, about 6-8 minutes.
Stir in the pineapple chunks and continue cooking for another 2 minutes.
Mix the cornstarch with water to make a slurry. Pour the reserved marinade and the slurry into the skillet, stirring well.
Bring the mixture to a boil, then reduce the heat to simmer, stirring occasionally until the sauce thickens, about 5 minutes.
Season with black pepper and adjust the seasoning to taste, ensuring the dish remains low sodium.
Garnish with sliced green onions before serving.
Serve hot over a bed of steamed rice or quinoa.
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3225 mg | 140% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 73.3 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1590 mg | 34% | |
*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.
