Ingredients
2 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
1 cup fresh pineapple chunks (or canned, drained)
1/4 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 red bell pepper, chopped
1/2 cup green onions, chopped, for garnish
Cooked rice, for serving
Instructions
Prepare the Chicken
Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Add the chicken and cook for 5 to 6 minutes per side, or until golden and fully cooked. Remove from the skillet and slice.
Make the Sauce
In a small bowl, whisk together the soy sauce, honey, rice vinegar, garlic, and ginger.
Cook the Vegetables
In the same skillet, add the red bell pepper and pineapple chunks. Cook for 3 to 4 minutes until the bell pepper begins to soften.
Combine Everything
Pour the sauce into the skillet with the vegetables and pineapple. Let it simmer for 2 to 3 minutes until slightly thickened. Add the sliced chicken back to the skillet and toss to coat.
Serve
Spoon the pineapple chicken over cooked rice and garnish with chopped green onions.
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 2
