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, naturally sweetened glaze over fluffy brown rice.

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NUTRITION

543kcal
Protein
48.4g
Fat
15.4g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.33 cup Cooked brown rice

0.5 cup Pineapple chunks

1 cup Bell pepper

0.25 cup Red onion

1 tsp Sesame oil

1 tsp Extra virgin olive oil

1 tbsp Tomato paste

2 tbsp Coconut aminos

1 tbsp Apple cider vinegar

0.5 tbsp Maple syrup

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh ginger

1 clove Garlic

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PREPARATION

  • 1

    In a small bowl, whisk together the tomato paste, coconut aminos, apple cider vinegar, maple syrup, minced ginger, and minced garlic to create the sauce.

  • 2

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

  • 3

    Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through, then remove from the pan and set aside.

  • 4

    In the same skillet, add the sesame oil along with the diced bell peppers and red onion, sautéing for 3-4 minutes until the vegetables are tender-crisp.

  • 5

    Add the pineapple chunks to the skillet and cook for another 2 minutes until they begin to caramelize slightly.

  • 6

    Return the chicken to the pan and pour the sauce over the mixture, stirring constantly for 1-2 minutes until the glaze thickens and coats everything evenly.

  • 7

    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, naturally sweetened glaze over fluffy brown rice.

NUTRITION

543kcal
Protein
48.4g
Fat
15.4g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.33 cup Cooked brown rice

0.5 cup Pineapple chunks

1 cup Bell pepper

0.25 cup Red onion

1 tsp Sesame oil

1 tsp Extra virgin olive oil

1 tbsp Tomato paste

2 tbsp Coconut aminos

1 tbsp Apple cider vinegar

0.5 tbsp Maple syrup

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh ginger

1 clove Garlic

PREPARATION

  • 1

    In a small bowl, whisk together the tomato paste, coconut aminos, apple cider vinegar, maple syrup, minced ginger, and minced garlic to create the sauce.

  • 2

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

  • 3

    Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through, then remove from the pan and set aside.

  • 4

    In the same skillet, add the sesame oil along with the diced bell peppers and red onion, sautéing for 3-4 minutes until the vegetables are tender-crisp.

  • 5

    Add the pineapple chunks to the skillet and cook for another 2 minutes until they begin to caramelize slightly.

  • 6

    Return the chicken to the pan and pour the sauce over the mixture, stirring constantly for 1-2 minutes until the glaze thickens and coats everything evenly.

  • 7

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