Soy-Free Pineapple Chicken
Elevate your dinner routine with this irresistible Soy-Free Pineapple Chicken, a healthier twist on traditional pineapple chicken recipes. Sweet and tangy pineapple chunks combine harmoniously with tender chicken pieces, all coated in a rich, savory glaze made with coconut aminos instead of soy sauce—perfect for those seeking soy-free alternatives. Infused with bold flavors from fresh ginger, garlic, and honey, this dish is simple yet vibrant. Colorful bell peppers and onions add a fresh crunch, while a quick cornstarch slurry thickens the sauce to perfection. Ready in under 45 minutes and ideal for a family meal, serve this sweet-and-savory delight over steamed rice or alongside your favorite side for a wholesome and satisfying dinner.
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Recipe Information
Ingredients
- 1.5 pounds Chicken breast
- 1 cup Pineapple chunks
- 0.25 cup Coconut aminos
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 2 cloves Garlic
- 1 inch piece Ginger
- 1 medium Bell pepper
- 1 medium Onion
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
Instructions
Begin by preparing the marinade. In a medium bowl, mix together coconut aminos, honey, and rice vinegar. Mince the garlic and grate the ginger, adding them to the mixture.
Cut the chicken breast into bite-sized pieces and add to the marinade. Stir to coat well. Cover and let it marinate in the refrigerator for at least 15 minutes, or up to 2 hours for stronger flavor.
While the chicken is marinating, prepare the vegetables. Dice the bell pepper and onion into bite-sized pieces and set aside.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken pieces, reserving the marinade. Cook for 5-7 minutes until the chicken is browned and cooked through.
Add the chopped bell pepper and onion to the skillet, sautéing until the vegetables are slightly softened, about 4 minutes.
Add the pineapple chunks and reserved marinade into the skillet. Stir to combine and allow to simmer for 5 minutes.
In a small bowl, mix cornstarch with cold water to create a slurry. Pour this mixture into the skillet, stirring continuously until the sauce thickens, about 1-2 minutes.
Season the dish with salt and black pepper, adjusting to taste.
Serve the soy-free pineapple chicken hot over steamed rice or alongside your favorite side dish.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 5674 mg | 247% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 72.9 g | ||
| Protein | 195.5 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2698 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.
