You can never have enough good chicken recipes, and pineapple chicken dishes are definitely in my top 10 favorite types.
This recipe is from my bestselling cookbook The Shredded Chef and it’s really tasty. It’s pretty low-calorie as well, which means you can fit it into just about any type of meal plan.
If you have room for more calories and want to make this dish even better, add 1/2 of a cup of coconut milk. Delicious! Enjoy!
Calories Per Serving
Protein Per Serving
Carbohydrates Per Serving
Fat Per Serving
2 boneless, skinless chicken breasts (6 ounces each), rinsed, dried, trimmed of fat, and cut into small cubes
1 teaspoon extra-virgin olive oil
1/4 cup sweet onion, finely chopped
pinch of ground black pepper
1 tablespoon orange juice
1 can (8 ounces) pineapple chunks
1 banana, sliced
1 teaspoon maple syrup
Put the oil in a pan and cook the onion on medium-high heat. Add the dash of pepper and cook for 1 minute, until the onion is slightly translucent.
Put the chicken, orange juice, and pineapple with juice into the pan. Bring to a boil and reduce to medium heat.
Add the banana and syrup and cook for 1 – 2 minutes.
Stir it up and reduce the heat to low. Cover it and let it simmer for about 5 – 7 minutes, or until chicken is cooked through.
What You Get to Eat
What did you think of this week’s recipe? Let me know in the comments below!
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