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 and crisp bell peppers sautéed in a vibrant, ginger-infused pineapple glaze and served over a fluffy bed of cauliflower rice.

Try 7 days free, then $12.99 / mo.

NUTRITION

498kcal
Protein
49.9g
Fat
15.1g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup fresh pineapple chunks

1.5 cups cauliflower rice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp sesame oil

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, sesame oil, arrowroot powder, grated ginger, and minced garlic to create the sauce.

  • 2

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

  • 3

    Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

  • 4

    Remove the chicken from the pan and add the diced bell peppers, red onion, and pineapple chunks, sautéing until the vegetables are tender-crisp.

  • 5

    Return the chicken to the skillet and pour the prepared sauce over the mixture, stirring constantly until the glaze thickens and coats everything evenly.

  • 6

    In a separate pan or microwave, steam the cauliflower rice until tender and serve as the base for the sweet and sour chicken.

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 and crisp bell peppers sautéed in a vibrant, ginger-infused pineapple glaze and served over a fluffy bed of cauliflower rice.

NUTRITION

498kcal
Protein
49.9g
Fat
15.1g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup fresh pineapple chunks

1.5 cups cauliflower rice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp sesame oil

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, sesame oil, arrowroot powder, grated ginger, and minced garlic to create the sauce.

  • 2

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

  • 3

    Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

  • 4

    Remove the chicken from the pan and add the diced bell peppers, red onion, and pineapple chunks, sautéing until the vegetables are tender-crisp.

  • 5

    Return the chicken to the skillet and pour the prepared sauce over the mixture, stirring constantly until the glaze thickens and coats everything evenly.

  • 6

    In a separate pan or microwave, steam the cauliflower rice until tender and serve as the base for the sweet and sour chicken.