Prep time
40 min
This tender, juicy, flavourful chicken recipe is quick to prepare with just a few ingredients. Serve it over brown rice or quinoa with a fresh, green salad for a great evening meal.
Cook time
15 min
Servings
4
Prep time
40 min
Cook time
15 min
Servings
4
Ingredients
- 190 mL (¾ cup) no sugar added canned crushed pineapple
- 15 mL (1 tbsp) fresh ginger, grated or minced
- 1 clove garlic, grated or minced
- 15 mL (1 tbsp) lower sodium soy sauce
- 10 mL (2 tsp) vegetable oil
- 3 boneless skinless chicken breasts (about 500 g/1 lb)
- 1 bell pepper, chopped
- 30 mL (2 tbsp) fresh mint, chopped
- 2 mL (½ tsp) hot pepper sauce
Directions
- In a shallow dish, combine 60 mL (¼ cup) of the pineapple, ginger, garlic, soy sauce and 5 mL (1 tsp) of the oil; set aside.
- On a cutting board, cut chicken breasts into cubes. Add to marinade, turning to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Heat remaining oil in nonstick skillet over medium high heat. Stir-fry chicken and marinade, add red pepper and stir for about 8 minutes. Use a digital food thermometer to check that the chicken has reached an internal temperature of 74 °C (165 °F).
- Stir in mint, hot pepper sauce, and 125 mL (½ cup) of the pineapple.
Tips
- Cut and prepare raw chicken on a separate cutting board from the one used for other ingredients.
- Sprinkle toasted sesame seeds when serving for a sweet nutty flavour.
- Turn any leftovers into a stir-fry. Mix pineapple chicken with whole wheat noodles.
- Freeze leftover cooked chicken for up to 4 to 6 months.
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