Pineapple Chicken Skillet with Broccoli
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.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- 20 ounce 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
- 14 ounce bag frozen broccoli florets
- 1 bell pepper I used 1/2 red, 1/2 orange
- 1/4 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon corn starch
- scallions and sesame seeds to garnish optional
Instructions
- 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!
Nutrition
Serving: 1 | Calories: 219cal | Carbohydrates: 27g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 401mg | Sugar: 21g | Fiber: 3g | Calcium: 56mg | Iron: 1mg