Ingredients

The following ingredients have 4 Servings
  • 2 boneless skinless chicken breasts (chopped into strips or chunks )
  • salt and pepper (to taste)
  • 2 cups chopped bell peppers ((I used a combination of red, yellow, and green))
  • 20 ounces crushed pineapple ((or pineapple chunks), undrained)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 teaspoon ground ginger
  • 2 teaspoons minced garlic
  • ¼ teaspoon garlic salt
  • ½ teaspoon onion salt
  • ⅛ teaspoon chili powder
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • optional: rice, sesame seeds, sliced green onions, fresh chopped pineapple

Instruction

  • Preheat a large pan or skillet over medium high heat and spray with cooking spray. Season chopped chicken with salt and pepper. When pan is hot add chicken and cook 5-10 minutes turning pieces over throughout to cook evenly. When chicken is cooked, place in a bowl and set aside.
  • In a medium bowl whisk together crushed pineapple (with liquid), soy sauce, honey, ginger, garlic, garlic salt, onion salt, and chili powder. Add liquid to pan with chopped peppers, cover and simmer 5-8 minutes until peppers are slightly tender. 
  • Whisk together cold water and corn starch until dissolved, then add to cooking sauce. Stir a and allow to thicken a bit. Stir in cooked chicken and cook 1-2 minutes longer until chicken is heated. Serve hot with sliced green onions and sesame seeds over rice if desired.