Pineapple Chicken Skillet with Broccoli is loaded with your favorite summer flavors and ready in just 30 minutes! The mixture of pineapple chunks and juice with Hawaiian flavors will make your taste buds sing.
This skillet is so insanely good we can't stop eating it. I have made it so many times that I don't need the recipe. So, one night I was talking to my Mom while I was preparing it and she asked me how I come up with all these recipes.
I told her everything inspires me! Just a conversation about old family photos was all the inspiration that this Pineapple Chicken Skillet with Broccoli took.
After reminiscing over old family travel pictures of my husband’s grandparents, we started talking about the places we would like to visit to make our own family travel memories. Where would you like to travel? Hawaii is at the top of our list. Can you believe I have never been to Hawaii? Seriously. When Hawaii came into the conversation, I started having a craving for Hawaiian-inspired flavors.
The next day I started thinking of ways to incorporate flavors that I associate with Hawaii into a fabulous chicken skillet. The mixture of pineapple chunks and juice with soy sauce, honey, ginger, and garlic makes my taste buds sing. Perhaps a nod to my love of Asian flavor as well, this Pineapple Chicken Skillet with Broccoli certainly satisfies that desire for island flavors. I like to serve this over Simple Chicken Rice, but honestly, I love to eat it alone most often.
This scrumptious Pineapple Chicken Skillet with Broccoli goes from prep to plate in merely 30 minutes. Perfect for the ‘on-the-go’ family. It is certain to make your monthly meal plan over and over again.
With love from our Simple Kitchen to yours.
RECIPE AT THE BOTTOM
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Pineapple Chicken Skillet with Broccoli
SERVES 6 | ACTIVE TIME 30 Min | TOTAL TIME 30 Min
1 pound boneless skinless chicken breasts
1 tablespoon extra virgin olive oil
1 (20-oz) can pineapple chunks in pineapple juice
2 tablespoons low sodium soy sauce
2 tablespoons honey
2 teaspoons fresh ginger, minced
2 teaspoons fresh garlic, minced
1 (14-oz) bag frozen broccoli florets
1 bell pepper, I used ½ red, ½ orange
¼ teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 teaspoon corn starch
scallions and sesame seeds to garnish, optional
Warm a large skillet over medium-high heat. Meanwhile, cut the chicken into thin strips. Add oil to skillet and then chicken. Sprinkle with salt and pepper. Cook until browned, then flip chicken and cook chicken until done, approximately 5 minutes total.
In the meantime, combine pineapple chunks and juice, soy sauce, honey, ginger, and garlic in a medium bowl. Whisk to combine. Set aside until chicken is cooked. Slice peppers into strips.
Once the chicken is cooked, add the pineapple mixture to the pan and turn it to high heat. Allow mixture to boil for about 5 minutes. Add broccoli and peppers, stir to combine. Cook until crisp-tender and using a slotted spoon transfer the chicken, vegetables and pineapple to a serving bowl.
Combine cornstarch and 1 tablespoon water in a small bowl, pour into skillet. Whisk to combine and cook until the cornstarch thickens to a syrup-like consistency. Before serving pour the sauce over chicken and vegetables. Optional garnish: sprinkle chopped scallions and sesame seeds over top. Serve and enjoy!
The Slow Roasted Italian
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Originally published in partnership with Parade Magazine 5/8/13.