Sweet 'n Sour Pineapple Chicken
Yields: 2-3 servings
modified from CL’s Sweet and Sour Chicken

Add a little more crushed red pepper for an extra kick! Serve over brown or wild rice.
  • 1 large chicken breast (or 2 chicken tenderloins), trimmed of excess skin and fat
  • ¼ tsp ground ginger
  • ⅛ tsp garlic powder
  • ⅛ tsp crushed red pepper
  • 1 medium red bell pepper, chopped
  • ½ medium white onion, chopped
  • 2 (4 oz) individual serving pineapple cups in 100% juice
  • 2 tbsp low-sodium soy sauce (gluten-free, if needed)
  • ½ tsp coconut sugar
  • 2 tsp cornstarch
  1. Cut the chicken into bite-sized pieces, and sprinkle with the ginger, garlic, and crushed red pepper. Sauté in a large pan coated with nonstick cooking spray over medium-low heat until the chicken is cooked through and turns golden, about 5-6 min. Remove the chicken from the pan.
  2. Add the chopped bell pepper and onion to the pan, and cook for about 4-6 min, or until heated through but still slightly crunchy. Drain the pineapple, reserving the juice, and add to the pan. Cook another 2 min or until heated through. Remove the vegetable mixture from the pan.
  3. In a small bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, and corn starch. Reduce the heat to low, and add the sauce to the pan. Cook, stirring frequently, until the sauce begins to thicken. Add the chicken back to the pan, still stirring. Add the vegetable mixture to the pan, and stir until everything is coated with the sauce. Serve hot.
Notes: Any color of bell pepper and onion may be substituted.

Regular soy sauce may be substituted for the low-sodium.

Brown sugar or granulated sugar may be substituted for the coconut sugar.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2012/07/26/a-rivaling-rendition/