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

Sautéed chicken breast and vibrant bell peppers tossed in a tangy pineapple glaze, served over fluffy brown rice for a zesty and satisfying meal.

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NUTRITION

525kcal
Protein
48.5g
Fat
11.2g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice

0.5 cup pineapple

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    In a small bowl, whisk together the coconut aminos, rice vinegar, grated ginger, minced garlic, and arrowroot powder until the mixture is smooth.

  • 2

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

  • 3

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

  • 4

    Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5 to 7 minutes, then remove the chicken and set it aside.

  • 5

    In the same skillet, sauté the red and green bell peppers along with the red onion until they are tender-crisp.

  • 6

    Add the pineapple chunks and the cooked chicken back into the skillet with the vegetables.

  • 7

    Pour the prepared sauce over the chicken and vegetable mixture, stirring constantly for 1 to 2 minutes until the glaze thickens and coats everything beautifully.

  • 8

    Serve the sweet and sour chicken immediately over the warm 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

Sautéed chicken breast and vibrant bell peppers tossed in a tangy pineapple glaze, served over fluffy brown rice for a zesty and satisfying meal.

NUTRITION

525kcal
Protein
48.5g
Fat
11.2g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice

0.5 cup pineapple

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    In a small bowl, whisk together the coconut aminos, rice vinegar, grated ginger, minced garlic, and arrowroot powder until the mixture is smooth.

  • 2

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

  • 3

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

  • 4

    Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5 to 7 minutes, then remove the chicken and set it aside.

  • 5

    In the same skillet, sauté the red and green bell peppers along with the red onion until they are tender-crisp.

  • 6

    Add the pineapple chunks and the cooked chicken back into the skillet with the vegetables.

  • 7

    Pour the prepared sauce over the chicken and vegetable mixture, stirring constantly for 1 to 2 minutes until the glaze thickens and coats everything beautifully.

  • 8

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