(Serves 6)


500g boneless skinless chicken breasts

1 tbs extra virgin olive oil

1 can pineapple chunks in sugar free pineapple juice

2 tbsp low sodium soy sauce

2 tbsp honey

2 tsp fresh ginger, minced

2 tsp fresh garlic, minced

500g frozen broccoli florets

1 bell pepper, I used ½ red, ½ orange

¼ tsp salt

½ tsp fresh ground black pepper

1 tsp corn starch

Scallions and sesame seeds to garnish (optional)


Warm a large skillet over medium-high heat. Meanwhile, cut chicken into thin strips. Add oil to skillet and then chicken. Sprinkle with salt and pepper. Cook until browned, then flip chicken and cook chicken until done, approximately 5 minutes total. In the meantime, combine pineapple chunks and juice, soy sauce, honey, ginger, and garlic in a medium bowl. Whisk to combine. Set aside until chicken is cooked. Slice peppers into strips. Once chicken is cooked. Add pineapple mixture to pan and turn to high heat. Allow mixture to boil for about 5 minutes. Add broccoli and peppers, stir to combine. Cook until crisp and tender. Using a slotted spoon, transfer the chicken, vegetables and pineapple to a serving bowl. Combine corn starch and 1 tablespoon water in a small bowl, pour into skillet. Whisk to combine and cook until sauce thickened slightly. Before serving pour sauce over chicken and vegetables. Optional garnish: sprinkle chopped scallions and sesame seeds over top. Serve and enjoy! *Donna Elick*

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