in a small bowl, whisk together 3 tablespoons reserved pineapple juice, tamari, tomato paste, honey, cider vinegar , and red peppers flakes. Set aside
Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 1 minute on each side. Reduce the to medium and add the peppers, onions, and snow peas, sauteing for 2 minutes. Pour in the sauce, mix, and cook, stirring frequently, for about 3 minutes or until the veggies have started to soften. Stir in the pineapple and cook for 1 to 2 minutes or until the pineapple is hot and the chicken is cooked through. Top with fresh cilantro, if using.
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 223 (52%)|
|Amt Per Serving||% DV|
|Total Fat 24.8g||33 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 6g|
|Cholesterol 46.5mg||14 %|
|Sodium 536.5mg||18 %|
|Potassium 557.8mg||15 %|
|Total Carbohydrate 33.7g||10 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 31g|
|Protein 18g||26 %|
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Calories per serving: 425
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