Cooklist AI

Tropical Pineapple & Chicken Glaze

Name: Tropical Pineapple & Chicken Glaze
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Ingredients: 450g boneless, skinless chicken breast, chopped into 1-inch chunks; 2 cups of boiled jasmine rice; 1 large red bell pepper, deseeded and cut into 1-inch chunks; 2 cloves of garlic, minced; 3 tablespoons low-sodium soy sauce; Fresh coriander leaves, for garnish; 1 tablespoon tomato puree; 1 large onion, peeled and cut into wedges; 30g cornflour; 1 teaspoon salt; 3 tbsp vegetable oil; 2 tablespoons soft brown sugar; 1 can (432g) chopped pineapple in juice; 1/2 teaspoon ground black pepper; 2 tablespoons fresh ginger, grated

This dish is a tropical delight comprising of juicy chicken pieces, crunchy peppers, and appetizing pineapple chunks, all coated in a tantalizing sweet and tangy sauce. As it cooks, the amalgamation of bold, delightful flavors creates a mouth-watering caramelized glaze that's epic with rice!



30 min

TOTAL TIME

795

CALORIES

$2.17

PER SERVING

Ingredients

15 INGREDIENTS

4 SERVINGS

1 g boneless skinless chicken breast

chopped into 1-inch chunks

2 cups jasmine rice

boiled

1 large red bell pepper

deseeded and cut into 1-inch chunks

2 cloves garlic

minced

3 tbsp low sodium soy sauce

fresh coriander leaves

for garnish

1 tbsp tomato puree

1 large onion

peeled and cut into wedges

1 1/8 g cornflour

1 tsp salt

3 tbsp vegetable oil

2 tbsp soft brown sugar

15 g canned chopped pineapple in juice

1/2 tsp ground black pepper

2 tbsp fresh ginger

grated

Directions

11 STEPS

12 min

PREP TIME

18 min

COOK TIME

30 min

TOTAL TIME

Place the chopped chicken pieces in a bowl, add cornflour, salt, and pepper. Mix well to evenly coat the chicken chunks.

Heat the oil in a wok or large frying pan on high heat.

Once the oil is hot, add chicken pieces. Cook on high heat until chicken is golden on all sides, stirring occasionally.

Add onions and bell peppers to the wok. Stir fry with the chicken for a minute.

Drain the pineapple chunks, reserving the juice. Pat dry the pineapple pieces with a kitchen towel to prevent splattering while cooking.

Add pineapple chunks to the wok, stir fry for two minutes.

Stir in the brown sugar, low-sodium soy sauce, and tomato puree into the reserved pineapple juice. Mix well to combine.

Pour this mixture over the contents of the wok.

Mix in the minced garlic and grated ginger.

Cook on high heat, stirring occasionally, allowing the sauce to bubble and reduce down. This should take about 5-6 minutes and make the chicken look darker and caramelized.

Once the chicken is well cooked and the sauce is nicely thickened, turn off the heat. Spoon the mixture over boiled jasmine rice, garnish with fresh coriander leaves, and serve.

Health Info

Macros

114g

CARBS

22g

FAT

34g

PROTEIN

Allowed on these diets

LACTOSE FREE

Contains these allergens

SOYBEANS