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 sweet pineapple chunks, finished in a tangy, honey-sweetened glaze that coats every bite with a glossy sheen.

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NUTRITION

482kcal
Protein
47.1g
Fat
11g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup brown rice

0.5 cup pineapple chunks

0.5 cup red bell pepper

0.25 cup yellow onion

1 tsp olive oil

1 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tbsp tomato paste

0.5 tbsp honey

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

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PREPARATION

  • 1

    Cook the brown rice according to package directions and set aside.

  • 2

    In a small bowl, whisk together coconut aminos, apple cider vinegar, tomato paste, honey, arrowroot powder, minced garlic, and grated ginger.

  • 3

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

  • 4

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

  • 5

    Add chicken to the skillet and cook until browned on all sides, about 5-6 minutes.

  • 6

    Toss in the chopped bell peppers and onions, sautéing for 3-4 minutes until crisp-tender.

  • 7

    Add the pineapple chunks and the prepared sauce to the pan.

  • 8

    Stir constantly for 2 minutes until the sauce thickens and bubbles, thoroughly coating the chicken and vegetables.

  • 9

    Serve the sweet and sour chicken over the 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 sweet pineapple chunks, finished in a tangy, honey-sweetened glaze that coats every bite with a glossy sheen.

NUTRITION

482kcal
Protein
47.1g
Fat
11g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup brown rice

0.5 cup pineapple chunks

0.5 cup red bell pepper

0.25 cup yellow onion

1 tsp olive oil

1 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tbsp tomato paste

0.5 tbsp honey

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

PREPARATION

  • 1

    Cook the brown rice according to package directions and set aside.

  • 2

    In a small bowl, whisk together coconut aminos, apple cider vinegar, tomato paste, honey, arrowroot powder, minced garlic, and grated ginger.

  • 3

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

  • 4

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

  • 5

    Add chicken to the skillet and cook until browned on all sides, about 5-6 minutes.

  • 6

    Toss in the chopped bell peppers and onions, sautéing for 3-4 minutes until crisp-tender.

  • 7

    Add the pineapple chunks and the prepared sauce to the pan.

  • 8

    Stir constantly for 2 minutes until the sauce thickens and bubbles, thoroughly coating the chicken and vegetables.

  • 9

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