Description
A tropical Asian-fusion dish with tender chicken, caramelized pineapple, bell peppers, and tangy-sweet glaze. Ready in 32 minutes with minimal cleanup, perfect for summer meals. Serves 4 with balance of protein, fruit, and veg.
Ingredients
1.5 lbs boneless, skinless chicken breast (about 675g)
2 cups fresh pineapple chunks (about 14 oz) or 2 cups canned pineapple in juice (drained)
1/4 cup soy sauce (low sodium preferred)
2 tablespoons cornstarch for thickening
1/3 cup honey
3 cloves garlic, minced
1 tablespoon grated ginger
1 cup bell peppers (mixed colors), sliced
1/2 cup red onion, halved
1/2 cup sweet corn kernels (fresh or frozen)
1 tablespoon sesame oil or vegetable oil
1/2 cup sweet chili sauce
Salt and pepper to taste
1 teaspoon sesame seeds (optional, toasted)
Instructions
Preheat skillet over medium-high heat
Pat chicken dry and season with salt and pepper
Sear chicken in oil until golden (5-7 min), set aside
Add garlic, ginger, and red onions to drippings, sauté 2 min
Add bell peppers and corn, stir-fry until crisp-tender (3-5 min)
Combine soy sauce, honey, sweet chili sauce, and cornstarch; mix until smooth
Return chicken to skillet, add pineapple, and pour glaze over everything
Bring to simmer and cook 5-7 min until thickened and chicken is fully cooked
Garnish with toasted sesame seeds
Notes
Use fresh pineapple for best juiciness and texture
Substitute tofu cubes for a halal/vegetarian version
Serving with jasmine rice or stir-fried greens enhances the meal
Canned pineapple with brine can replace fresh
Make glaze in advance for quicker prep
Store leftovers in airtight containers up to 3 days
- Prep Time: 12
- Cook Time: 20
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 35g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg