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

Sautéed chicken breast and vibrant bell peppers tossed in a tangy pineapple glaze, served over fluffy brown rice for a satisfying meal with a tropical flair.

Try 7 days free, then $12.99 / mo.

NUTRITION

543kcal
Protein
50.0g
Fat
11.7g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup fresh pineapple

0.25 cup red onion

1 clove garlic

1 tsp fresh ginger

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

1 tsp toasted sesame oil

0.5 cup cooked brown rice

1 tbsp green onion

0.25 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, and honey to create the sweet and sour sauce base.

  • 2

    Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

  • 3

    Heat the toasted sesame oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

  • 4

    Add the diced red and green bell peppers, red onion, minced garlic, and grated ginger to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.

  • 5

    Stir in the fresh pineapple chunks and the prepared sauce, tossing everything together for 2 minutes until the glaze is thick and glossy.

  • 6

    Serve the chicken and pineapple mixture over a bed of warm cooked brown rice.

  • 7

    Garnish with sliced green onions and sesame seeds before serving hot.

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

Sautéed chicken breast and vibrant bell peppers tossed in a tangy pineapple glaze, served over fluffy brown rice for a satisfying meal with a tropical flair.

NUTRITION

543kcal
Protein
50.0g
Fat
11.7g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup fresh pineapple

0.25 cup red onion

1 clove garlic

1 tsp fresh ginger

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

1 tsp toasted sesame oil

0.5 cup cooked brown rice

1 tbsp green onion

0.25 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, and honey to create the sweet and sour sauce base.

  • 2

    Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

  • 3

    Heat the toasted sesame oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

  • 4

    Add the diced red and green bell peppers, red onion, minced garlic, and grated ginger to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.

  • 5

    Stir in the fresh pineapple chunks and the prepared sauce, tossing everything together for 2 minutes until the glaze is thick and glossy.

  • 6

    Serve the chicken and pineapple mixture over a bed of warm cooked brown rice.

  • 7

    Garnish with sliced green onions and sesame seeds before serving hot.