Nut-Free Pineapple Chicken
Experience the vibrant flavors of Nut-Free Pineapple Chicken—a tropical twist on a classic favorite that's perfect for family dinners or your weekly meal prep. This quick and easy dish combines tender, bite-sized chicken breast pieces with sweet, juicy pineapple chunks in a savory honey-soy glaze enriched with fresh ginger and garlic. Sautéed red bell peppers and green onions add color and crunch, while the luscious sauce ties everything together beautifully. Optimized for nut-free diets, this recipe is ready in just 45 minutes, making it a deliciously hassle-free option for busy weeknights. Serve it over fluffy white or brown rice for a wholesome, crowd-pleasing meal that's bursting with flavor in every bite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 can (20 oz) Canned pineapple chunks
- 0.25 cup Soy sauce
- 0.25 cup Honey
- 3 pieces Garlic cloves
- 1 tablespoon grated Ginger, fresh
- 2 tablespoons Olive oil
- 1 tablespoon Cornstarch
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onions
- 1 large Red bell pepper
- 2 cups cooked White or brown rice
Instructions
Begin by draining the pineapple chunks, reserving 1/4 cup of the juice for later use.
Cut the chicken breasts into bite-sized pieces and season them with salt and black pepper.
Finely mince the garlic cloves and chop the green onions and red bell pepper into thin slices.
In a medium bowl, mix the reserved pineapple juice with soy sauce, honey, grated ginger, and cornstarch until well combined. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they are golden brown on both sides and cooked through, about 5-7 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic, bell pepper, and white parts of the green onions for 2-3 minutes until they start to soften.
Return the chicken to the skillet and add the pineapple chunks. Pour the prepared sauce over the mixture.
Stir everything together and let it simmer for 3-5 minutes, or until the sauce thickens and everything is well-coated.
Serve the nut-free pineapple chicken over the cooked rice, garnished with the green parts of the green onions.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4021 mg | 175% | |
| Total Carbohydrate | 192.3 g | 70% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 58.9 g | ||
| Protein | 235.6 g | 471% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 194 mg | 15% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2681 mg | 57% | |
*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.
