Description
A quick and colorful stir-fry-style dish featuring juicy chicken, sweet pineapple, and crisp broccoli, with savory soy, garlic, and ginger flavors.
Ingredients
Scale
- 2 chicken breasts
- 1 cup pineapple chunks
- 2 cups broccoli florets
- 1/4 cup soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
Instructions
- Pat the chicken breasts dry and season both sides with salt and pepper. Mince the garlic and grate the ginger. Drain the pineapple if using canned. Cut larger chicken breasts in half horizontally if you want thinner pieces for faster cooking.
- In a small bowl, combine the soy sauce, minced garlic, and grated ginger.
- Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook until browned on both sides and cooked through, about 5–7 minutes per side depending on thickness. Stir in the soy sauce mixture and pineapple chunks, cooking for another 3–4 minutes until the sauce bubbles and the pineapple warms and begins to caramelize slightly.
- While the chicken cooks, steam or boil the broccoli until tender-crisp, about 4–6 minutes. Serve the pineapple chicken over a bed of broccoli, spooning the pan sauce and pineapple over the top. Taste and adjust salt and pepper before serving.
Notes
Serve hot over rice or quinoa and garnish with green onions or toasted sesame seeds. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 9g
- Sodium: 1800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3.5g
- Protein: 52g
- Cholesterol: 70mg