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 chunks, tossed in a tangy, naturally sweetened glaze for a bright and zesty finish.

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NUTRITION

503kcal
Protein
48.8g
Fat
10.9g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

1 tbsp tomato paste

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp avocado oil

0.33 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the tomato paste, coconut aminos, rice vinegar, honey, minced ginger, and minced garlic to create the sauce.

  • 3

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

  • 4

    Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove chicken from the pan and set aside.

  • 5

    In the same skillet, add the chopped red and green bell peppers, red onion, and pineapple chunks, sautéing for 3-4 minutes until the vegetables are tender-crisp.

  • 6

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

  • 7

    Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.

  • 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 chunks, tossed in a tangy, naturally sweetened glaze for a bright and zesty finish.

NUTRITION

503kcal
Protein
48.8g
Fat
10.9g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

1 tbsp tomato paste

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp avocado oil

0.33 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the tomato paste, coconut aminos, rice vinegar, honey, minced ginger, and minced garlic to create the sauce.

  • 3

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

  • 4

    Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove chicken from the pan and set aside.

  • 5

    In the same skillet, add the chopped red and green bell peppers, red onion, and pineapple chunks, sautéing for 3-4 minutes until the vegetables are tender-crisp.

  • 6

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

  • 7

    Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.

  • 8

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