Sweet and Sour Chicken with Pineapple

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sweet and Sour Chicken with Pineapple

YOUR SOLIN GENERATED RECIPE

Sweet and Sour Chicken with Pineapple

Stir-fried chicken, peppers, and onions in a tangy coconut amino glaze, served with juicy pineapple chunks over a bed of fluffy brown rice.

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NUTRITION

561kcal
Protein
53.7g
Fat
12.3g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup fresh pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup yellow onion

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp tomato paste

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Dice the chicken breast into 1-inch cubes and season with sea salt and black pepper.

  • 2

    In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, minced fresh ginger, minced garlic, and arrowroot powder to create the sauce.

  • 3

    Heat the sesame oil in a large skillet or wok over medium-high heat.

  • 4

    Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5 to 7 minutes.

  • 5

    Remove the chicken from the pan and add the diced bell peppers and onions, sautéing until they are crisp-tender.

  • 6

    Stir in the fresh pineapple chunks and the prepared sauce, tossing constantly until the sauce thickens and becomes glossy.

  • 7

    Return the cooked chicken to the skillet, stirring well to combine and ensure everything is heated through.

  • 8

    Serve the sweet and sour chicken immediately over the warm cooked brown rice.

Sweet and Sour Chicken with Pineapple

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sweet and Sour Chicken with Pineapple

YOUR SOLIN GENERATED RECIPE

Sweet and Sour Chicken with Pineapple

Stir-fried chicken, peppers, and onions in a tangy coconut amino glaze, served with juicy pineapple chunks over a bed of fluffy brown rice.

NUTRITION

561kcal
Protein
53.7g
Fat
12.3g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup fresh pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup yellow onion

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp tomato paste

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Dice the chicken breast into 1-inch cubes and season with sea salt and black pepper.

  • 2

    In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, minced fresh ginger, minced garlic, and arrowroot powder to create the sauce.

  • 3

    Heat the sesame oil in a large skillet or wok over medium-high heat.

  • 4

    Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5 to 7 minutes.

  • 5

    Remove the chicken from the pan and add the diced bell peppers and onions, sautéing until they are crisp-tender.

  • 6

    Stir in the fresh pineapple chunks and the prepared sauce, tossing constantly until the sauce thickens and becomes glossy.

  • 7

    Return the cooked chicken to the skillet, stirring well to combine and ensure everything is heated through.

  • 8

    Serve the sweet and sour chicken immediately over the warm cooked brown rice.