Tangy Pineapple Chicken

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Ketchup

  3 tbsp or 45g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Pineapple

  Canned, juice pack, solids and liquids

  1 cup, crushed, sliced, or chunks or 249g

Directions

1. Warm the olive oil in a large skillet over medium heat until shimmering.
2. Add the chopped onion and red bell pepper, and cook, stirring occasionally, until softened and lightly golden, 5–7 minutes.
3. Stir in the chicken and cook until no longer pink on the outside, breaking up any clumps.
4. In a bowl, whisk together the ketchup, soy sauce, sugar, and enough pineapple juice from the can to make a smooth, pourable sauce. Add to the skillet and bring to a gentle simmer.
5. Reduce heat to low, cover, and simmer until the chicken is cooked through and the sauce slightly thickens, about 20 minutes, stirring once or twice.
6. Uncover, stir in the pineapple chunks, and simmer 3–5 minutes more to heat through. Serve hot.