Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup chopped fresh pineapple or canned pineapple chunks, drained
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons apple cider vinegar
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove and set aside.
- In the same skillet, add garlic and ginger, sauté for 1 minute until fragrant.
- Add brown sugar, soy sauce, and apple cider vinegar. Stir until the sugar dissolves and the sauce begins to simmer.
- Stir in pineapple chunks and cook for an additional 3-4 minutes to heat through and thicken slightly.
- Return the chicken to the skillet, spoon sauce over the chicken, and cook for another 5 minutes until cooked through and coated with the sauce.
- Serve hot with rice or steamed vegetables.
Notes
- For a thicker sauce, simmer for an extra 5 minutes until the desired consistency is reached.
- You can substitute fresh pineapple with canned pineapple chunks for convenience.
- This dish pairs beautifully with jasmine rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-free (use gluten-free soy sauce)
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350 Kcal
- Sugar: 22g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg