Try this Honey Pineapple skillet recipe, or contribute your own.
Suggest a better descriptionPrepare the sauce:
Whisk together the soy sauce, water, honey, pineapple juice, rice wine vinegar, mirin, and grated ginger. Set aside with the cornstarch slurry.
Prepare the chicken:
Season the chicken with salt and pepper, and toss with the 2 tablespoons of cornstarch in a zip top bag.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the chicken in a single layer in the skillet to brown. Turn over when it releases easily from the pan, about 1-2 minutes, and continue to cook another 2 minutes on the other side. If the pan seems dry, add another 1-2 tablespoons of oil, then add the red bell pepper, and sauté 2-3 minutes more.
Add the pineapple to the pan. Whisk the cornstarch slurry into the teriyaki sauce, and pour it into the skillet, and stir until it coats the chicken mixture. Continue to cook until the sauce thickens, about 3-4 minutes more. Remove from heat.
Serve over rice or quinoa with the chopped scallions and cashews, and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (427g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 365 | ||
Calories from Fat: 128 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 58.1mg | 18 % | |
Sodium 74.5mg | 3 % | |
Potassium 1349.2mg | 36 % | |
Total Carbohydrate 35.9g | 11 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 31.4g | ||
Protein 25.9g | 37 % | |
Powered by: USDA Nutrition Database 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: 365
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