Skinny Pineapple Chicken with Cashews
User Reviews
5
Skinny Pineapple Chicken with Cashews
Description
This recipe starts by browning seasoned chicken breast cubes in oil until cooked through and golden. A sauce blends minced garlic and ginger with rice vinegar, soy sauce, sriracha, toasted sesame oil, and pineapple juice or reserved syrup, balancing sweetness, acidity, and mild heat. Mixing cornstarch with water forms a slurry that thickens the sauce once combined in the skillet. Pineapple chunks and cashews are added near the end to incorporate contrasting textures—sweet juiciness and nutty crunch. Serving suggestions include steamed rice and garnishing with fresh cilantro for additional herbal brightness. The dish offers a light take on a sweet and savory stir-fry with familiar Asian-inspired flavors and straightforward preparation.
Ingredients
- 1 tablespoon canola oil or other neutral tasting oil
- 1.5 lbs chicken breast cut into 1/2" cubes
- kosher salt to taste
- black pepper to taste
- 1 cup pineapple fresh or canned, juices reserved, diced
- 2 garlic minced, cloves
- 1 tablespoon ginger minced, fresh
- 2 tablespoons rice vinegar
- 2 teaspoons Sriracha sauce
- 1/2 teaspoon sesame oil toasted
- 2 tablespoons soy sauce
- 2 teaspoons corn starch
- 1/2 cup cashews
- rice for serving (optional, steamed rice; fresh cilantro
- cilantro for serving (optional, steamed rice; fresh cilantro
Instructions
- Heat the oil (1 tablespoon) in a large skillet over medium high heat.
- Add the cut up chicken breast meat to the skillet and season with salt and pepper.
- Cook chicken on all sides until browned on the outside and fully cooked, about 6 minutes.
- Meanwhile, mix together the 2 minced cloves garlic, ginger (1 tablespoon), rice vinegar (2 tablespoons), sriracha (2 teaspoons), sesame oil (1/2 teaspoon), and soy sauce (2 tablespoons), along with any pineapple juice that's been reserved, in a small bowl or glass measuring cup.
- Whisk together corn starch (2 teaspoons) and 1/4 cup water in a separate small bowl until a smooth slurry is formed.
- Add the sauce to the skillet with the chicken. Then, stir in the cornstarch slurry. Heat over medium heat, stirring constantly, until thickened (about 3 minutes).
- Add the cashews (1/2 cup) and diced pineapple (1 cup) to the skillet.
- Serve over steamed rice garnished with fresh cilantro.
Notes
- The sauce can be prepared ahead and refrigerated for up to a week to streamline cooking on the day of serving.
- For a gluten-free version, swap soy sauce with a gluten-free alternative.
- Use coconut aminos and arrowroot powder instead of soy sauce and cornstarch to adapt the recipe to paleo diets.
- Chicken thighs may be substituted for breasts to reduce cost without altering the dish significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 40g | 80% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 109mg | 36% |
| Sodium | 756mg | 32% |
| Potassium | 800mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 24mg | 27% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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