Coat chicken pieces in the flour.
Heat oil in non-stick frying pan over medium-high heat.
Cook chicken 3-4 minutes per side, until lightly browned on the outside.
Meanwhile, mix pineapple juice, honey, soy sauce, ginger and garlic.
Pour over the chicken.
Cook, stirring constantly, until juices run clear when chicken is pierced and the sauce is slightly thickened.
If the sauce is too thick, add 1/4 cup water.
I serve this with Thai Sticky Jasmine Rice and a cucumber salad
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (287g)|
|Recipe Makes: 4|
|Calories from Fat: 35 (10%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 136.9mg||42 %|
|Sodium 280.4mg||10 %|
|Potassium 669.3mg||18 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 16.3g|
|Protein 56g||80 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 340
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