Pineapple Pacific Potluck
Bursting with tropical flavors and vibrant colors, Pineapple Pacific Potluck is the perfect dish to bring a taste of the islands to your weeknight dinner table or your next gathering. Featuring tender chunks of juicy pineapple paired with savory diced chicken, crisp bell peppers, and sweet red onions, this recipe creates a harmony of sweet and savory in every bite. A luscious soy-honey glaze, infused with fresh ginger and garlic, ties it all together, with a quick cornstarch slurry ensuring a perfectly glossy finish. This crowd-pleaser is easy to prepare, taking just 20 minutes of prep time and 25 minutes to cook, making it ideal for both busy weeknights and leisurely potlucks. Serve over fluffy jasmine rice, and don’t forget the garnish of green onions and sesame seeds for a beautiful, Instagram-worthy touch. Healthy, flavorful, and satisfying, this Pineapple Pacific Potluck will have everyone asking for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups pineapple chunks (fresh or canned, drained)
- 1.5 pounds chicken breast (boneless, skinless, diced)
- 1 medium red bell pepper (chopped)
- 1 medium yellow bell pepper (chopped)
- 1 medium red onion (sliced into thin wedges)
- 4 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 teaspoon ginger (grated)
- 2 cloves garlic (minced)
- 2 teaspoons cornstarch
- 2 tablespoons water (warm)
- 2 tablespoons cooking oil (vegetable or canola)
- 2 stalks green onions (sliced for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
- 4 cups white or jasmine rice (cooked, for serving)
Instructions
In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, and garlic. Set aside.
In a separate small bowl, mix the cornstarch with the warm water until dissolved to create a slurry. Set aside.
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat.
Add the diced chicken breast to the skillet and cook for 6-8 minutes, stirring occasionally, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of cooking oil. Add the red and yellow bell peppers and red onion. Sauté for 4-5 minutes until the vegetables are slightly tender but still vibrant.
Return the cooked chicken to the skillet and toss with the vegetables.
Pour the prepared soy sauce mixture over the chicken and vegetables. Stir well to coat evenly.
Add the pineapple chunks to the skillet and gently fold them into the mixture.
Bring the mixture to a simmer and then stir in the cornstarch slurry. Cook for an additional 2-3 minutes, stirring frequently, until the sauce has thickened to your desired consistency.
Remove the skillet from heat and garnish with sliced green onions and sesame seeds, if using.
Serve the Pineapple Pacific Potluck over cooked white or jasmine rice. Enjoy!
Nutrition Facts
Calories |
3208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2841 mg | 124% | |
| Total Carbohydrate | 411.5 g | 150% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 115.6 g | ||
| Protein | 250.6 g | 501% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 410 mg | 32% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3672 mg | 78% | |
*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.
