Chicken, pineapple, and bell peppers create tangy, vibrant flavors in a colorful skillet meal for winter evenings.
# Components:
→ Proteins
01 - 4 boneless, skinless chicken breasts (approximately 21 ounces), cut into bite-sized pieces
→ Produce
02 - 1 fresh pineapple, peeled, cored, and cut into chunks OR 1 can (14 ounces) pineapple chunks, drained
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh ginger, grated
08 - Lime wedges, for serving
→ Pantry Staples
09 - 3 tablespoons gluten-free soy sauce
10 - 2 tablespoons honey
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon lime juice
13 - 1/2 cup chicken broth
14 - 2 tablespoons olive oil
15 - 1/2 teaspoon chili flakes (optional)
16 - Salt and freshly ground black pepper, to taste
→ Garnishes
17 - 2 tablespoons fresh cilantro, chopped
18 - 1/4 cup toasted cashews or macadamia nuts (optional)
# Directions:
01 - Lightly season chicken pieces with salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and fully cooked, about 6 to 8 minutes. Transfer to a plate and cover to keep warm.
03 - Add remaining olive oil to the skillet. Sauté red onion, garlic, and grated ginger for 2 minutes until softened and fragrant.
04 - Add sliced red and yellow bell peppers. Cook for 3 minutes, stirring frequently, until just tender.
05 - Stir in pineapple chunks and cook for 2 minutes until lightly caramelized.
06 - In a small bowl, mix soy sauce, honey, rice vinegar, lime juice, chicken broth, and chili flakes if using.
07 - Pour the sauce mixture into the skillet with the vegetables and pineapple. Return the seared chicken to the skillet. Toss all ingredients to coat evenly. Simmer for 3 to 4 minutes until heated through and the sauce is slightly thickened.
08 - Remove from heat. Garnish with chopped cilantro, toasted nuts if desired, and serve with lime wedges.
