Categories: Asian
Ingredients
- 20 oz. can unsweetened pineapple chunks
- 1 tbsp. cornstarch
- 3 tbsp. soy sauce
- 2 tbsp. honey
- 1/4 tsp ground cinnamon
- 1 lb. chicken breasts, cut into 1-inch cubes
- 2 tbsp. canola oil, divided
- 1 small onion, chopped
- 1 tbsp. minced fresh ginger
- 2 garlic cloves, minced
- Hot cooked brown rice
- Minced fresh cilantro
Directions
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Drain pineapple, reserving juice. Whisk cornstarch, soy sauce, honey, cinnamon and reserved juice. In a skillet, saute chicken in 1 tbsp. oil until browned. Remove from pan.
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In same pan, saute onion, ginger, and garlic in remaining oil until tender. Stir cornstarch mixture; add to pan with chicken and pineapple. Bring to a boil, stirring constantly, until chicken is cooked through.
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Serve with rice and cilantro.