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Pineapple Chicken Skillet Recipe

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Pineapple Chicken Skillet Recipe

Prep Time: Cook Time:


  • Skinless chicken breast, raw | 1.00 cup breast, bone and skin removed
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Spices, garlic powder | 0.25 tsp
  • Sweet Green peppers, raw | 1.00 medium
  • Peppers, sweet, red, raw | 1.00 medium approx 2-3/4" long, 2-1/2 dia.
  • Olive oil | 2.00 tablespoon
  • Chicken broth, low sodium, canned | 1.00 cup
  • Granulated sugar | 0.50 cup
  • Cornstarch | 3.00 tbsp
  • Apple cider vinegar | 0.50 cup
  • Canned pineapple in juice | 2.50 cup, crushed, sliced, or chunks
  • Peppers, jalapeno, raw | 1.00 pepper
Nutrition Facts (Per Serving)

Calories per serving: 338.45 mg

Fat per serving: 7.86 g

Saturated fat per serving: 1.17 g

Protein per serving: 4.33 g

Sodium per serving: 73.91 mg

Cholesterol per serving: 5.68 g


  1. Chop the jalapeno and onions, mince the garlic. Seed and chop the peppers. Cut chicken in cubes.
  2. Drain pineapple, reserving 1/2 cup juice (discarding remaining juice or save for another use). Set the juice and pineapple aside.
  3. Lightly season the chicken cubes with salt, pepper and garlic powder (use as much as you like). Heat a small amount of oil in a large skillet. Add in chicken cubes tossing with two spatulas until JUST cooked and browned. Add chicken broth, peppers and reserved pineapple to the skillet; bring to a boil, reduce heat and simmer, uncovered, for about 10 minutes.
  4. Meanwhile in a large bowl combine sugar and cornstarch. Stir in the vinegar, soy sauce and reserved pineapple juice until smooth.
  5. Add to skillet; bring to a boil stirring constantly for 2 minutes or until thickened.
  6. Serve hot.

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