Ww Chinese Pineapple Chicken with Black Bean Sauce Points 7
Savor the vibrant flavors of this Weight Watchers-friendly Chinese Pineapple Chicken with Black Bean Sauce, offering a perfectly balanced fusion of sweet, tangy, and savory notes—all for just 7 points per serving! Tender chunks of seasoned chicken breast are stir-fried with colorful bell peppers, juicy pineapple, and a fragrant medley of garlic and ginger, all coated in a luscious black bean and soy sauce glaze. This quick and easy recipe, ready in just 35 minutes, is a guilt-free indulgence packed with fresh ingredients and bold flavor. Serve it over fluffy steamed rice or low-carb cauliflower rice for a wholesome and satisfying meal that’s perfect for busy weeknights.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 1 cup Pineapple chunks (canned in juice, no sugar added)
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow onion
- 3 cloves Garlic
- 1 teaspoon Ginger (fresh, grated)
- 3 tablespoons Black bean sauce
- 2 tablespoons Soy sauce (low-sodium)
- 1 tablespoon Cornstarch
- 1 cup Water
- 1 teaspoon Vegetable oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Green onions (optional, for garnish)
Instructions
Cut the chicken breast into bite-sized chunks and season with a pinch of salt and black pepper. Set aside.
Drain the canned pineapple chunks, reserving juice, and set pineapple aside.
Slice the red and green bell peppers into thin strips. Peel and thinly slice the onion. Mince the garlic and grate the ginger.
In a small bowl, mix the cornstarch with 2 tablespoons of the reserved pineapple juice to create a slurry. Set this aside.
In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and stir-fry for 5-7 minutes, or until cooked through and lightly browned. Remove the chicken from the wok and set aside.
In the same wok, add the garlic and ginger, cooking for about 30 seconds until fragrant. Then, add the bell peppers and onion. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Add the cooked chicken back into the wok along with the pineapple chunks, black bean sauce, soy sauce, and 1 cup of water. Stir well to combine.
Pour the cornstarch slurry into the wok and stir continuously until the sauce thickens, about 2-3 minutes.
Taste and adjust seasoning if necessary. Remove from heat.
Serve hot, garnished with optional sliced green onions if desired. This dish pairs perfectly with steamed rice or cauliflower rice for a lighter option.
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 11.3 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 657 mg | 14% | |
*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.
