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 satisfyingly sweet and savory crunch.

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NUTRITION

541kcal
Protein
48.6g
Fat
12.7g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

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 Red onion

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh ginger

1 clove Garlic

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PREPARATION

  • 1

    Whisk coconut aminos, rice vinegar, honey, and arrowroot powder in a small bowl to create the sauce.

  • 2

    Season the diced chicken breast with sea salt and black pepper.

  • 3

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

  • 4

    Remove chicken from the pan and add the diced bell peppers, red onion, and pineapple chunks.

  • 5

    Sauté for 3-4 minutes until the vegetables are crisp-tender.

  • 6

    Stir in the minced garlic and fresh ginger, cooking for 1 minute until fragrant.

  • 7

    Return the chicken to the skillet and pour the sauce over the mixture.

  • 8

    Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze.

  • 9

    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

Sautéed chicken breast and vibrant bell peppers tossed in a tangy pineapple glaze, served over fluffy brown rice for a satisfyingly sweet and savory crunch.

NUTRITION

541kcal
Protein
48.6g
Fat
12.7g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

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 Red onion

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh ginger

1 clove Garlic

PREPARATION

  • 1

    Whisk coconut aminos, rice vinegar, honey, and arrowroot powder in a small bowl to create the sauce.

  • 2

    Season the diced chicken breast with sea salt and black pepper.

  • 3

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

  • 4

    Remove chicken from the pan and add the diced bell peppers, red onion, and pineapple chunks.

  • 5

    Sauté for 3-4 minutes until the vegetables are crisp-tender.

  • 6

    Stir in the minced garlic and fresh ginger, cooking for 1 minute until fragrant.

  • 7

    Return the chicken to the skillet and pour the sauce over the mixture.

  • 8

    Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze.

  • 9

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