Skillet Pineapple Chicken
726bda976a9afc237f0364c70ec76588979e25307729106ffc
There's no added sugar in this delicious stove top dinner filled with chicken, pineapple, and sugar snap peas over brown rice - no need to order takeout tonight!
I LOVE to order out Chinese food. Like I mean really LOVE it.
Ok, well really I like to order out lots of things... but Chinese really tops the list for me! Probably only topped by sushi, and I'm not ever going to attempt to make that at home.
...Ok, probably never. ;)
Asian takeout food though - man it's unhealthy! Loaded with insane amounts of carbs. You know what I mean too - you pig out and then an hour and a half later you're hungry again. Crazy carbs. Why do they have to taste so darn good?!
I'm telling you though, there's no need to go on carb overload with this healthy dinner. A lot of "at home" takeout recipes have even up to a 1/2 cup of added brown sugar to give it that "sweet and sour" flavor. You know what? It's really not necessary! Save the brown sugar for dessert - the pineapple and the pineapple juice is plenty to sweeten up this flavorful dish. Serve over heart healthy brown or basmati rice!
Skillet Pineapple Chicken
Ingredients
- 3 medium chicken breasts, cut into small chunks
- 1 teaspoon olive oil
- 20 oz can pineapple chunks, in 100% juice, undrained
- 1/3 cup soy sauce
- 1/3 cup vinegar
- 2 teaspoons minced garlic
- 8 - 16 oz sugar snap peas
- 2 cups prepared brown rice
- Saute chicken pieces and olive oil in a skillet over medium high heat until juices run clear and chicken is done, measuring 165 degrees in the center.
- Add in pineapple and juice, soy sauce, vinegar, garlic, and sugar snap peas. Bring mixture to a boil, then reduce heat and simmer for 8 minutes.
- Serve hot over brown rice.
Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via Facebook, Pinterest, Twitter, Instagram, or Google - I'd love to connect with you!
{linking up!}
More posts from Kellene Miller
