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

Tender chicken breast sautéed with vibrant bell peppers and juicy pineapple in a tangy ginger-infused glaze for a bright and satisfying meal.

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NUTRITION

536kcal
Protein
47.9g
Fat
11.4g
Carbs
59.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice, cooked

0.5 cup fresh pineapple chunks

0.5 cup red bell pepper

0.25 cup red onion

1 tsp sesame oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

0.5 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

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

  • 2

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

  • 3

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

  • 4

    Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

  • 5

    Add the chopped red bell pepper and red onion to the skillet, cooking for an additional 3 minutes until the vegetables are crisp-tender.

  • 6

    Stir in the fresh pineapple chunks and pour the prepared sauce over the mixture.

  • 7

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

  • 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

Tender chicken breast sautéed with vibrant bell peppers and juicy pineapple in a tangy ginger-infused glaze for a bright and satisfying meal.

NUTRITION

536kcal
Protein
47.9g
Fat
11.4g
Carbs
59.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice, cooked

0.5 cup fresh pineapple chunks

0.5 cup red bell pepper

0.25 cup red onion

1 tsp sesame oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

  • 5

    Add the chopped red bell pepper and red onion to the skillet, cooking for an additional 3 minutes until the vegetables are crisp-tender.

  • 6

    Stir in the fresh pineapple chunks and pour the prepared sauce over the mixture.

  • 7

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

  • 8

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