Description

A vibrant, tropical-inspired one-pan dish featuring juicy chicken, sweet pineapple, bell peppers, and a savory sauce. Perfect for busy weeknights and meal prep.

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into chunks

1 tablespoon olive oil

1 red bell pepper, sliced

1 green bell pepper, sliced

1/2 onion, sliced

1 1/2 cups pineapple chunks (fresh or canned, drained)

1/3 cup low-sodium soy sauce

1/4 cup pineapple juice

2 tablespoons honey or maple syrup

2 tablespoons rice vinegar

2 cloves garlic, minced

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Salt and pepper to taste

Green onions and sesame seeds for garnish (optional)

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Instructions

Heat olive oil in a large skillet over medium-high heat.
Add chicken, season with salt and pepper, and sauté until browned and cooked through, about 5–6 minutes. Remove and set aside.
In the same skillet, sauté bell peppers and onion for 3–4 minutes until tender but still slightly crisp.
Stir in minced garlic and cook for 30 seconds until fragrant.
Return chicken to the skillet and add pineapple chunks.
In a small bowl, whisk together soy sauce, pineapple juice, honey, and rice vinegar. Pour over the skillet contents.
Once the sauce begins to simmer, stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
Taste and adjust seasoning as needed. Serve hot over rice or cauliflower rice.
Garnish with green onions and sesame seeds if desired.

Notes

Use coconut aminos instead of soy sauce for a paleo or Whole30 option.

Chicken breast can be substituted for thighs for a leaner version.

Add chili flakes or sriracha for a spicy variation.

Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Reheat with a splash of water or pineapple juice to loosen the sauce.

Serve with quinoa, cauliflower rice, or lettuce wraps for low-carb options.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Hawaiian

Nutrition

Serving Size: 1/4 of recipe
Calories: 320
Sugar: 14g
Sodium: 610mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 26g
Cholesterol: 120mg