Health benefits

• Chicken is among the best lean protein sources for repairing and gaining muscle. It is low in fat and calories, making it an excellent choice for a healthy diet.
• Pineapple is rich in vitamin C and antioxidants, which support the immune system and promote healthy skin. The bromelain enzyme in pineapple also aids digestion and reduces inflammation.
• Vitamin A, vitamin C, and potassium are just a few of the vitamins and minerals that the bell peppers in this dish contribute. Additionally, they contain a lot of fiber, which promotes gut health and facilitates digestion.
• The use of soy sauce and sesame oil introduces beneficial fats and amino acids, contributing to heart health and overall wellness.

Ingredients

• 1 kg chicken breast, cut into bite-sized pieces
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp sesame oil
• 1 tablespoon corn starch dissolved in a small amount of water
• 1/2 cup water

Additional Ingredients

• 1 large white onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup fresh pineapple, diced

Sauce Ingredients

• 1/4 cup soy sauce
• 1 tbsp tomato paste
• 2 tbsp ketchup
• 1 tbsp white vinegar
• 1 tbsp brown sugar
• 1 cup pineapple juice
• 1 tablespoon corn starch dissolved in a small amount of water

Preparation

1. Start by preparing the chicken. In a large bowl, mix the chicken pieces with salt, black pepper, garlic powder, and sesame oil. Place it in the refrigerator to marinate for about half an hour. This step allows the chicken to absorb the flavors, making it more tender and flavorful.
2. After marinating, coat the chicken pieces in corn starch. When cooking, this will contribute to a crispy texture. In a large skillet or wok, heat some oil over medium heat. Once hot, add the chicken pieces in batches to avoid overcrowding the pan. Fry the chicken until golden brown on all sides, which should take about 6-8 minutes. For a healthier option, you can bake the chicken in the oven at 200°C (392°F) for 20-25 minutes, turning halfway through.
3. After the chicken is cooked, take it out of the pan and reserve. In the same pan, add a little more oil if necessary and sauté the diced onions and bell peppers until they begin to soften, about 3-4 minutes. The vegetables should remain slightly crisp to add texture to the dish.
4. Then add soy sauce, tomato paste, ketchup, brown sugar, white vinegar, and pineapple juice to the pan. After thoroughly mixing, reduce the heat to a simmer. The sauce should begin to thicken after a few minutes. If you prefer a thicker sauce, add the cornstarch slurry (cornstarch dissolved in water) and continue to cook until the sauce reaches your desired consistency.
5. Place the pineapple slices into the pan and continue cooking for an additional two to three minutes once they are heated through. This step enhances the sauce's sweetness and adds a burst of fresh flavor.
6. When the chicken is thoroughly coated with sauce, return the cooked chicken to the pan and toss everything together. Cook for an additional 2-3 minutes to ensure the chicken is heated through and the flavors are fully melded.
7. Serve the Chicken with Pineapple Sauce over steamed rice or quinoa for a complete meal. Garnish with chopped green onions or sesame seeds for an extra touch of flavor and presentation.

Tips

• For an extra kick, add a pinch of red chili flakes to the sauce.
• To make the dish gluten-free, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
• This dish is a great choice for meal prep because it can be made in advance and then reheated. Simply store the chicken and sauce separately, then combine and heat when ready to serve.