Ingredients
Scale
- 450 g skinless chicken fillets, thinly sliced
- 1 tablespoon olive oil
- 60 ml soy sauce
- 60 ml honey
- 60 ml rice vinegar
- 1 clove garlic, minced
- 1/2 teaspoon red chili flakes (optional)
- 1 onion, chopped
- 1 can pineapple chunks, drained
- 2 cups cooked rice
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sliced chicken and cook for about 5 to 6 minutes until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, sauté the chopped onion for 2 to 3 minutes until translucent. Add the minced garlic and cook for an additional minute.
- Stir in the drained pineapple chunks, soy sauce, honey, rice vinegar, and optional red chili flakes. Mix well and let simmer for a few minutes.
- Return the chicken to the skillet and stir to coat it with the sauce. Cook for another 3 to 4 minutes until everything is heated through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg