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-ginger glaze, served over fluffy white rice for a bright and satisfying meal.

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NUTRITION

549kcal
Protein
53.7g
Fat
12.5g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup fresh pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup cooked white rice

1 tsp avocado oil

2 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

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PREPARATION

  • 1

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

  • 2

    Heat avocado oil in a large skillet over medium-high heat.

  • 3

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

  • 4

    Remove chicken from the pan and set aside.

  • 5

    In the same skillet, add diced bell peppers, red onion, and fresh pineapple.

  • 6

    Sauté for 3-4 minutes until the vegetables are tender-crisp and the pineapple is slightly caramelized.

  • 7

    Stir in minced garlic and grated ginger, cooking for another 30 seconds until fragrant.

  • 8

    Return the chicken to the skillet and pour in the coconut aminos and apple cider vinegar.

  • 9

    Toss everything together for 1-2 minutes until the sauce thickens slightly and coats the ingredients.

  • 10

    Serve the sweet and sour chicken over the cooked white rice and garnish with sesame seeds.

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-ginger glaze, served over fluffy white rice for a bright and satisfying meal.

NUTRITION

549kcal
Protein
53.7g
Fat
12.5g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup fresh pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup cooked white rice

1 tsp avocado oil

2 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

  • 1

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

  • 2

    Heat avocado oil in a large skillet over medium-high heat.

  • 3

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

  • 4

    Remove chicken from the pan and set aside.

  • 5

    In the same skillet, add diced bell peppers, red onion, and fresh pineapple.

  • 6

    Sauté for 3-4 minutes until the vegetables are tender-crisp and the pineapple is slightly caramelized.

  • 7

    Stir in minced garlic and grated ginger, cooking for another 30 seconds until fragrant.

  • 8

    Return the chicken to the skillet and pour in the coconut aminos and apple cider vinegar.

  • 9

    Toss everything together for 1-2 minutes until the sauce thickens slightly and coats the ingredients.

  • 10

    Serve the sweet and sour chicken over the cooked white rice and garnish with sesame seeds.