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 crisp bell peppers and juicy pineapple chunks in a tangy, honey-sweetened glaze that glistens over a bed of fluffy white rice.

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NUTRITION

555kcal
Protein
49.2g
Fat
12.2g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

0.5 cup fresh pineapple chunks

0.5 cup red bell pepper

0.25 cup red onion

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tbsp honey

1 tbsp tomato paste

0.25 tsp garlic powder

0.25 tsp ground ginger

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp sesame seeds

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PREPARATION

  • 1

    Whisk together the coconut aminos, rice vinegar, honey, tomato paste, garlic powder, and ground ginger in a small bowl to create the sauce.

  • 2

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

  • 3

    Heat the toasted sesame oil in a large skillet over medium-high heat.

  • 4

    Add the chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through, then set aside on a plate.

  • 5

    In the same skillet, add the diced red onion and bell pepper, cooking for 3-4 minutes until they are tender yet still crisp.

  • 6

    Stir in the fresh pineapple chunks and the cooked chicken, then pour the prepared sauce over the mixture.

  • 7

    Toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients in a glossy glaze.

  • 8

    Serve the sweet and sour chicken over the warm jasmine 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

Tender chicken breast sautéed with crisp bell peppers and juicy pineapple chunks in a tangy, honey-sweetened glaze that glistens over a bed of fluffy white rice.

NUTRITION

555kcal
Protein
49.2g
Fat
12.2g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

0.5 cup fresh pineapple chunks

0.5 cup red bell pepper

0.25 cup red onion

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tbsp honey

1 tbsp tomato paste

0.25 tsp garlic powder

0.25 tsp ground ginger

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp sesame seeds

PREPARATION

  • 1

    Whisk together the coconut aminos, rice vinegar, honey, tomato paste, garlic powder, and ground ginger in a small bowl to create the sauce.

  • 2

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

  • 3

    Heat the toasted sesame oil in a large skillet over medium-high heat.

  • 4

    Add the chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through, then set aside on a plate.

  • 5

    In the same skillet, add the diced red onion and bell pepper, cooking for 3-4 minutes until they are tender yet still crisp.

  • 6

    Stir in the fresh pineapple chunks and the cooked chicken, then pour the prepared sauce over the mixture.

  • 7

    Toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients in a glossy glaze.

  • 8

    Serve the sweet and sour chicken over the warm jasmine rice and garnish with sesame seeds.