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 white rice for a bright and zesty finish.

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NUTRITION

576kcal
Protein
49.5g
Fat
10.6g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked white rice

0.5 cup Fresh pineapple chunks

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

1 tsp Sesame oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Tomato paste

0.5 tbsp Honey

1 tsp Arrowroot powder

0.25 tsp Garlic powder

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    In a small bowl, whisk together coconut aminos, rice vinegar, tomato paste, honey, arrowroot powder, garlic powder, and ground ginger until the sauce is smooth.

  • 2

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

  • 3

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

  • 4

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

  • 5

    In the same skillet, sauté the red onion and both bell peppers for 3 to 4 minutes until they are tender-crisp.

  • 6

    Add the fresh pineapple chunks and the prepared sauce to the skillet, stirring constantly for 1 to 2 minutes until the sauce thickens and becomes glossy.

  • 7

    Return the cooked chicken to the pan and toss thoroughly to coat every piece in the glaze.

  • 8

    Serve the sweet and sour chicken immediately over the warm cooked white 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 white rice for a bright and zesty finish.

NUTRITION

576kcal
Protein
49.5g
Fat
10.6g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked white rice

0.5 cup Fresh pineapple chunks

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

1 tsp Sesame oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Tomato paste

0.5 tbsp Honey

1 tsp Arrowroot powder

0.25 tsp Garlic powder

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    In a small bowl, whisk together coconut aminos, rice vinegar, tomato paste, honey, arrowroot powder, garlic powder, and ground ginger until the sauce is smooth.

  • 2

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

  • 3

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

  • 4

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

  • 5

    In the same skillet, sauté the red onion and both bell peppers for 3 to 4 minutes until they are tender-crisp.

  • 6

    Add the fresh pineapple chunks and the prepared sauce to the skillet, stirring constantly for 1 to 2 minutes until the sauce thickens and becomes glossy.

  • 7

    Return the cooked chicken to the pan and toss thoroughly to coat every piece in the glaze.

  • 8

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