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Listed in: Main Courses / Chicken
1 can (15 ounces, or 425 g) pineapple chunks in water or juice (not syrup!), drained and liquid reserved
2 tablespoons (28 ml) low-sodium tamari
2 tablespoons (32 g) tomato paste
1 to 2 tablespoons (20 to 40 g) honey, or to taste (for more or less sweet)
1 tablespoon (15 ml) apple cider vinegar, or to taste (for more or less sour)
1/4 teaspoon red pepper flakes
2 teaspoons (10 ml) peanut oil
1 1/4 pounds (567 g) chicken tenders, halved
6 ounces (170 g) prepared sliced red and yellow bell peppers with onions (or 1 large red pepper and 1/2 large onion, chopped)
1 cup (75 g) stringless snow peas
1/4 cup (4 g) fresh chopped cilantro, optional
In a small bowl, whisk together 3 tablespoons (45 ml) of the reserved pineapple juice, tamari, tomato paste, honey, cider vinegar, and red pepper flakes. Set aside.
Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 1 minute on each side. Reduce the heat to medium and add the peppers, onions, and snow peas, sautéing for 2 minutes. Pour in the sauce, mix, and cook, stirring frequently, for about 3 minutes, or until the veggies have started to soften. Stir in the pineapple and cook for 1 to 2 minutes, or until the pineapple is hot and the chicken is cooked through. Top with the cilantro.
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