Pineapple Teriyaki Chicken Skillet

Ingredients

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Water

  Plain, clean water

  4 tbsp or 59g

• Cornstarch

  1 tbsp or 8g

• Honey

  4 tbsp or 84g

• Pineapple juice

  Canned, unsweetened, with added ascorbic acid

  2 tbsp or 31g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger root

  Raw

  1 tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Broccoli

  Frozen, chopped, unprepared

  1 package (16 oz) or 453g

• Pineapple

  Canned, juice pack, drained

  1 cup, chunks or 181g

Directions

1. Whisk the soy sauce, cold water, and cornstarch in a bowl until smooth, then whisk in the honey, pineapple juice, garlic, and ginger. Set aside.
2. Heat the oil in a large nonstick skillet over medium-high. Add the bite-sized chicken pieces and cook, stirring, until browned and just cooked through to 165°F, 5–6 minutes. Transfer to a plate.
3. Pour the sauce into the skillet, bring to a gentle boil while whisking, then lower the heat and simmer until glossy and thickened, 2–4 minutes.
4. Meanwhile, microwave the broccoli until heated through.
5. Stir the chicken, drained pineapple, and warmed broccoli into the sauce and cook, tossing, until hot and well coated.
6. Serve hot.